Ahi Recipes

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Ahi Recipes

Sushi / Sashimi Style

Gingered Tuna Sashimi

Ingredients:

1 lb. sushi-grade tuna
A 4-inch piece of daikon radish
A 2-inch piece of fresh peeled ginger
3 tsp. sake wine
1 1/2 Tbsp. mirin (sweet cooking sake)
1/2 cup soy sauce
1 1/2 Tbsp. tamari soy sauce
1/2 tsp. dashi granules

Preparation:

Sauce: Add mirin and sake to small pot. Bring to boil. Turn off heat, add soy sauce, tamari sauce, and dashi granules. Mix well, allow to cool to room temperature.

Slice daikon and square-off with sharp fillet knife. Further slice into as-thin-as-can-be-sliced slices. Stack sliced meat and slice into thin sticks.

Toss sliced meat sticks into bowl of ice water to completely separate.

Finely grate ginger, then mound in tiny cone forms on each plate.

Gently wring daikon to dry, then arrange on plate.

Cut tuna into block. Cutting against the grain, slice thin pieces. Use trim for tartare, below.

Arrange yellowfin slices over daikon and garnish with parsley or finely sliced cucumber.

Hawaiian Ahi Poke

Ingredients:

2 large sashimi grade Ahi tuna steaks (1 1/2 lbs.)
1 shallot, sliced
1/2 cup chopped green onion
3 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. chili garlic sauce (may substitute 1/2 tsp. wasabi paste and 1 tsp. honey)
1 Tbsp. sesame seeds

Preparation:

Pat fish dry, then cut neatly into 1/2 inch cubes. Place cubes in bowl.

Add to same bowl shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds.

Toss all ingredients gently.

Serve immediately or cover and refrigerate.

Salad / Appetizer

Seared Ahi with Mixed Greens and Wasabi Vinaigrette

Ingredients:

1 6oz. Ahi tuna steak
2 tsp. Asian 5-Spice Powder
1 tsp. Montreal Steak Seasoning
5 oz. mixed baby salad greens
2 radishes, sliced
1/4 cucumber, thinly sliced
1/2 tsp. wasabi paste
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
3 Tbsp. olive oil
Salt
Freshly ground black pepper
Cooking spray

Preparation:

Tuna:
Coat Ahi steak with 5-spice powder and grill seasoning.
Heat grill pan or griddle over high heat. Spray with cooking spray.
Add steak to pan, sear 2 minutes each side.
Remove tuna from heat. Set aside.

Greens:
In a medium bowl, combine cucumber, radishes, and greens.

Dressing:
In a small bowl, whisk wasabi, vinegar, and soy sauce. Whisk in oil to combine.
Drizzle dressing over salad and toss to coat.
Slice tuna on an angle and arrange over greens.

Main Course

Seared and Spiced Tuna Steaks with Balsalmic Sauce

Ingredients:

1 1/2 lb. center-cut Ahi tuna fillet
1 1/2 tsp. kosher salt
1 tsp. ground coriander
1 tsp. paprika
1/4 tsp. cayenne pepper
1 1/2 Tbsp. coarse black pepper, freshly ground
2 Tbsp. vegetable oil
4 lemon wedges, optional garnish

For Sauce:
6 Tbsp. aged balsamic vinegar
1 lemon, juiced
1 garlic clove, peeled, halved

Preparation:

Combine in small saucepan over medium low heat balsamic vinegar, lemon juice, and garlic. Simmer until mixture reduces by half. Turn off heat. Reserve sauce. Sauce will thicken as it cools.

Slice tuna fillet into 4 equal-size, rectangular steaks.

Combine salt, coriander, paprika, and cayenne pepper in small bowl.

Sprinkle spice combination over all sides of tuna fillets.

Coat tuna fillet with freshly ground black pepper. Gently press into surface until it adheres. Do not smash meat.

Place cast-iron skillet over medium-high heat. Add oil and swirl to coat pan. When wisps of smoke rises from pan, add tuna and sear for 1 minute per side.

Remove tuna from heat. Cut fillet diagonally into 4-5 slices. Fan slices on plate. Drizzle lightly with sauce. Garnish with additional lemon.

Grilled Ahi with Honey-Lime Glaze

Ingredients:

4 6oz. Ahi tuna fillets
2 limes, juiced
1/4 cup olive oil
1/4 cup honey
2 Tbsp. rice vinegar
1 Tbsp. grated fresh ginger
2 cloves garlic, crushed and minced
salt and freshly ground black pepper to taste
vegetable oil grill

Preparation:

To make glaze, whisk together in bowl whisk lime juice, olive oil, rice vinegar, garlic, and ginger.

Season tuna sides with salt and pepper to taste. Use one half of the glaze to cover each side of the tuna. Reserve remaining half.

Marinate 30 minutes in refrigerator.

Add honey to remaining half of glaze. Mix well.

Heat outdoor grill to high. When hot, lightly coat with oil, and add tuna. Cook 2 minutes. Turn. Brush glaze over cooked side. When finished, transfer to plate and brush honey lime glaze over remaining side.

Serve immediately with any remaining glaze.

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