Togarashi Spiced Ahi Tuna

Togarashi Spiced Ahi Tuna
Togarashi Spiced Ahi Tuna

Once you taste our Japanese-spiced ahi tuna dish, you'll want to come back for more: it's featured for four weeks in September! The vibrant red meaty tuna is gently spiced with Japanese togarashi and nestled over hawaiian fried rice. It's dressed with a mild and sweet mango coulis, and a sprout slaw adds herbaceous punch.

Togarashi Spiced Ahi Tuna with Mango Coulis and Sprout Slaw

Serves 3


1 1/2 pounds ahi tuna
1 tablespoon togarashi spice
1/2 teaspoon kosher salt
1 tablespoon canola oil
1/2 cup mango coulis (recipe follows)
10 sprigs cilantro
3 each green onions, chopped
1 tin daikon radish sprouts

  1. Heat a skillet or large sauté pan to medium high heat for 5 minutes or until smoking slightly.
  2. Mix salt with togarashi spice and season tuna steak liberally all over.
  3. Put oil in skillet followed immediately with the tuna steak.
  4. Sear on both sides really hot until they caramelize and a nice crust forms.
  5. Toss the slaw in 1/4 of the mango coulis.
  6. Slice tuna very thin and place on platter. Top one side of the sliced tuna with the slaw mix and finish with the mango coulis all over the platter.

Mango Coulis

Makes 1/2 cup

Coulis Ingredients

1 mango ripe, peeled and diced
2 tablespoons rice wine vinegar
1 teaspoon honey
1 teaspoon soy sauce
1 teaspoon ginger, minced
1/4 cup canola oil
salt to taste

Coulis Directions
  1. Place ingredients in blender and puree until smooth.
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