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Seared Albacore Tuna

by Chef Andrew Nam, Stingray Sushi, Geisha A Go Go

Posted on December 4, 2009 at 6:28 PM

Seared Albacore with Chile Sesame Ponzu Sauce Ingredients:
 5oz. thinly sliced seared albacore
fried onions, minced
chile sesame ponzu sauce
cooking oil

In a heated pan add in oil, heat oil and then gently place in albacore and quickly sear all sides. Quickly remove and place in an ice bath.
Pat dry the albacore and then on a 45 degree angle begin to cut thin slices, approximately 8 slices.
Thinly slice onion and then in a heated saute pan add in oil and then gently place in onions and fry until slightly golden brown.
Remove onion from saute pan and place onto a paper towel to absorb access oil.
Take fried onions and move to a cutting board and begin to mince.
Arrange the slices in a circular fanned out shape in the center of plate.
Take the chile ponzu sauce and  drizzle over seared albacore and top with minced fried onions.
Chile Sesame Ponzu Sauce Ingredients:
1/2 cup shabu sauce
1/2 cup ponzu sauce (already mixed, store bought is fine)
4 tsp. sambal chile sauce

Combine all ingredients and mix well

Spicy Tuna Tartar Ingredients:
3oz. tuna, chunked
green onions, minced - desired amount
masago (smelt eggs) - desired amount (optional)
red onions, minced - desired amount
wonton skins, fried
spicy seasoned soy sauce - desired amount

Combine all ingredients in a mixing bowl except wonton chips and toss well with sauce.
Plate a wonton chip and then place a scoop of tuna on top and repeat steps.
In a heated saute pan, add in enough oil to deep fry wonton skins.  Fry the wonton skins until a slight golden brown.  Remove from oil and place on a paper towel to absorb any extra oil.
Spicy Seasoned Soy Ingredients:
8oz. ninben tsuyu (seasoned soy)
1 tsp shichimi (japanese chile spice)
1/2 tsp chili oil


Combine all ingredients and mix well.