Known for its buttery texture, mild flavor and rich color, ahi tuna can be seared to surround its raw center with a tasty crust. Make seared ahi to serve over a simple salad, as an appetizer or a satisfying substitution for a traditional steak. -Jen
1 cup dried shiitake mushroom
4 (6 ounce) ahi tuna steaks, 1 inch thick
salt & freshly ground black pepper
2 tablespoons grapeseed oil or canola oil
2 tablespoon mayonnaise
1 tablespoon wasabi
- Grind dried shiitake mushroom with spice grinder or blender until powdery. Transfer shiitake powder to a shallow plate.
- Season the tuna with salt and pepper and dredge in the shiitake powder, coating the tuna evenly.
- In a non stick pan, warm the oil until smoking, arrange the tuna in the pan (making sure not to overcrowd) and cook until the crust start to turn golden underneath (around 1 minute).
- Carefully turn the tuna over and cook for about another minute.
- Transfer the tuna to a cutting board and cut into 1/4 inch thick slices.
- Combine mayonnaise and wasabi.
- Serve tuna with wasabi mayonnaise.