Seared Spicy Ahi with Ogo-Wasabi Sauce and Fiddlehead Fern Salad
Fiddlehead ferns, also known as pohole in Hawaii, have a delicate green flavor that complements the spicy tuna in this dish. Baby Blue Lake green beans may be substituted.
Ingredients
- Ahi Tuna Blocks - two, 7-ounce
- Cajun spice mix - 2 tablespoons
- Oil - 3 tablespoons
- Ogo-Wasabi Sauce
- Asian sesame oil - 1 teaspoon
- Onion - 1 teaspoon, minced
- Garlic Clove - 1, roasted
- Fresh thyme sprigs - leaves from 1 fresh thyme sprig
- Bay Leaves - 2
- Peppercorns - 10
- Distilled White Vinegar - 1/4 cup
- Dry white wine - 1/4 cup
- Heavy (whipping) cream - 2 tablespoons
- Cold Unsalted butter - 1/2 cup (1 stick), cut into tablespoon-sized pieces
- Ogo (seaweed) - 2 teaspoons, chopped
- Wasabi Paste - 1 teaspoon
- Salt and freshly ground pepper to taste
- Fiddlehead Fern Salad
- Fiddlehead Ferns (Pohole) - 2 ounces, or haricots verts, or baby Blue Lake green beans
- Maui or other sweet white onion - 1 tablespoon, slivered
- Tomato - 1, seeded and julienned
- Vinaigrette
- Soy Sauce - 2 tablespoons
- Plain rice wine vinegar - 2 tablespoons
- Asian sesame oil - 1 teaspoon
- Fish Sauce, Preferably Tiparos - 1 teaspoon
Instructions
To prepare the ahi: Roll each fish block lightly in the Cajun spice. In a medium saute pan or skillet over high heat, heat the oil and sear the ahi on all sides for about 20 seconds per side. The fish will still be rare on the inside. Drain on paper towels.
To prepare the ogo sauce: In a medium saucepan over high heat, heat the oil and saute the onion for 5 seconds. Add the garlic, thyme, and bay leaves and saute for 5 seconds. Add the peppercorns and saute for 10 seconds. Add the vinegar and saute for 20 seconds. Cook to reduce until the pan is nearly dry. Add the wine and cook 4 to 5 minutes. Add the cream and cook to reduce until thick enough to coat a spoon. Reduce heat to low and whisk in the butter a piece at a time. Do not boil. Remove from heat and strain the sauce by pressing it through a sieve with a wooden spoon. Return to low heat and whisk in the ogo and wasabi. Cook for 30 seconds. Season with salt and pepper. Set aside and keep warm over tepid water.
To make the salad: Trim the ends of the ferns or beans. Blanch the ferns by dipping them in boiling, then immediately lifting them and plunging into ice water. If using green beans, blanch for 30 seconds, or until crisp-tender, then put in ice water. Drain and dry the vegetables on paper towels. Combine with the onion and tomato.
To make the vinaigrette: Whisk the soy sauce and vinegar together, then whisk in the sesame oil and fish sauce.
To serve: Slice the tuna blocks 1/4-inch thick. Mix the vinaigrette and salad. Place some salad on one side of each plate. Spoon 2 to 3 tablespoons of ogo sauce onto each plate and fan one fourth of the seared ahi on top of it beside the salad.
