Seared Ahi Tuna with Wasabi Mashed Potatoes and Soy-Miso Vinaigrette

Seared Ahi Tuna
Seared Ahi Tuna

The yellowfin tuna is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide. Yellowfin is often marketed as ahi, from the Hawaiian ʻahi, a name also used there for the closely related bigeye tuna.

Seared Ahi Tuna with
Wasabi Mashed Potatoes and Soy-Miso Vinaigrette

Serves 8

Seared Tuna Ingredients

8 each 7 ounce pieces of sashimi grade ahi tuna
2 tablespoon Salty's Seasoning Salt
2 tablespoon canola oil

Seared Tuna Directions
  1. Dust tuna with Salty's Seasoning Salt.
  2. Heat oil to smoking point in sauté pan and sear tuna on both sides until rare.
  3. Remove from heat and slice on the bias.
Wasabi Mashed Potatoes Ingredients

2 pounds peeled and sliced potatoes
1 cup heavy cream
8 ounce butter
1 pinch salt and pepper to taste
1/4 cup Wasabi powder

Wasabi Mashed Potatoes Directions
  1. Boil potatoes until soft.
  2. Strain and place in mixer.
  3. Add cream and butter and mix on high until smooth.
  4. Add wasabi powder and adjust seasonings if necessary.
Soy-Miso Vinaigrette Ingredients

1 cup soy sauce
1/2 cup Miso paste
1 cup rice wine vinegar
1 tablespoon chopped garlic
1 tablespoon minced ginger
2 teaspoon black pepper
1 tablespoon minced chives
3 cups canola oil

Soy-Miso Vinaigrette Directions
  1. Combine all ingredients in blender except the canola oil.
  2. Blend until smooth.
  3. Slowly add the oil to blended base until completely emulsified.
  4. Will hold in the refrigerator for approx. 3 weeks. Is also a great salad dressing.

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