Monday, May 2, 2011

Seared Ahi Bruschetta

I came home with a new favorite seared tuna dish.  We were sent to Mala Ocean Tavern on recommendation by a friend and it did not disappoint.  The winning dish of the night was their Seared Ahi Bruschetta, also raved about by our friend.  After a little discussion with our server, I gained some must dos to make the dish a success.  The ingredients were:


Sliced baguette - use whole grain or flax seed baguette.  Best grilled until crispy.
Edamame puree - secret is to add rice wine vinegar.  I got a bag of frozen shelled edamame peas, boiled them until very tender, pureed with some of the water from boiling, grape seed oil and rice wine vinegar.  Do this to the consistency that is spreadable.  Season to taste with salt and freshly ground pepper.  
Sliced tomato - I used Roma
Seared Ahi Tuna - coat with sesame seeds and nori before searing.  I used a rice seasoning called Katsuo Fumi Furikake which contains nori, sesame seeds and bonito.  Coat the tuna and sear with just a bit of oil over high heat.  Rare on the inside, and just seared on the outside.
Chiffonade of fresh basil
Drizzle of good quality balsamic vinegar


Fresh, clean and delicious.



2 comments:

  1. We ate this very same dish at Mala Ocean Tavern BOTH times we went there this year. THANKS!!!! It is wonderful.

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  2. Hi Kathryn, yes, it's a keeper for sure. Luck you! to get to go twice already this year!

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