Sesame Seared Ahi Tuna Beckwith

by Auqua Grill in Ponte Vedra

Ingredients

For the Gochujang aioli
1 cup of Gochujang (Korean hot sauce)
3 egg yolks
1/4 cup of blended oil
lemon juice of 1 lemon
Salt & pepper to

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For the dry Mustard
2 tbsp Coleman's dry mustard
3 tbsp of soy sauce

For the fruit salad
1/4 cup of small diced pineapple
1 mango diced small
1/2 red pepper diced small
1 tbsp chopped cilantro
1 tbsp of scallions or green onions
lime juice of 1 lime

For the soy wasabi
1/4 cups of soy sauce
1 tsp of wasabi powder

Other ingredients
Ahi tuna steak
Black & white sesame seeds
Hot sesame oil
Wasabi micro greens

Preparations

Gochujang aioli- blend the Gochujang, egg yolks, blended oil, lemon juice and salt an pepper to taste

Soy mustard- mix the soy sauce into the Coleman's dry mustard until it is a light brown color.

Fruit salad- put the pineapple, diced mango, diced red pepper, chopped cilantro, scallions or green onions and lime juice in a bowl and toss it. 

Soy wasabi- Mix together the soy sauce and wasabi powder 

Cooking & Plating

  • Lightly dust the ahi tuna steak with black and white sesame seeds
  • Add the hot sesame oil to both sides- sear the tuna for 10 seconds for each side
  • Take tuna off the pan
  • Slice thin & plate
  • Garnish with wasabi micro greens, fruit salad, soy mustard, gochujang aioli
  • Place soy wasabi in a bowl