Tuesday, August 9, 2011

Seared Ahi on Brioche

Sushi night tonight and along with the usual fare, I wanted to try something new.  I had found some small brioche buns, and so thought a seared tuna slider might be the ticket.  Is it me, or is everything a slider these days?  Going with the flow here...


I coated a small piece of Ahi tuna with Katsuo Fumi Furikake rice seasoning and seared it over medium high heat leaving the center raw.  Slice into thick slices.
Saute some sliced oyster mushrooms with grapeseed oil, salt and pepper.
Make a sauce of mayonnaise, lemon juice, sriracha, light soy, finely chopped scallions, and sesame oil.  


Assemble the slider with the ahi, then a few mushroom slices, some radish shoots and a drizzle of the sauce.  Yum!

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