Ahi Tuna With Mango, Thai Basil and Papaya Julienned
THIS RECIPE SERVES 2
- 6 oz yellow fin Ahi tuna sashimi grade cut into long tube
- 1 tbsp togarashi spice
- Salt to taste
- 1/8 cup Canola oil
- 1 cup green papaya julienned
- 1 cup mango julienned
- 1 tsp chopped mint
- 1 tbsp light mayo
- 1 tsp yuzu lime juice
- Kosher salt to taste
- Thinly sliced green onion
- Red micro shiso leaf
- Roasted garlic and Thai basil oil
- 1/4 cup canola oil
- 1/4 cup of Thai basil leaves
- 4 roasted garlic cloves
How to prepare
(When cooking such nice tuna it is important not to overcook the fish)
First heat a nonstick sauté pan on high heat. Seperatly, coat the tuna with kosher salt and togarashi. Slowly add oil to the pan and then gently place tuna in pan searing each side for 30 seconds and remove from heat. Let cool and Slice 1/8 inch thin pieces of tuna and serve 3 oz per person on a chilled plate with slaw and garnish.
Toss all ingredients together and chill till ready to serve. Then divide to two chilled plates.
Heat oil in a sauce pan and add garlic cloves. Cook on low heat for 10 minutes or till garlic is tender. Chill and then combine with basil and puree in a blender. Drizzle ½ tsp over tuna.
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