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Seared Ahi w/Guacamole, Mango Salsa & Wasabi Cream

This is a very simple yet elegant presentation for seared ahi served with guacamole, mango salsa and wasabi cream sauce. The recipe below includes a source for ring molds.  You can also use a tuna can with both lids removed.

Posted By: Frank Abraham
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Prep Time: 15 | Cook Time: 5 | Ready In: 20
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Seared Ahi Tuna
2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
2 Tbsp dark sesame oil
2 Tbsp Aloha shoyu
1 Tbsp of grated fresh ginger
1 clove garlic, minced
1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
1 teaspoon lime juice

Guacamole (Bottom Layer)
2 Avocados cut into cubes
2 Sprigs fresh cilantro finely chopped
1 tablespoon sour cream
tablespoon fresh lemon or lime juice
Salt & Pepper to taste

Mango Salsa:
1 ripe mango (diced 1 1/2 cup)
1/4 medium maui onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small tomato diced
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

Wasabi Cream Sauce
2 Tbsp of sour cream
2 Tsp wasabi powder
2 Tsp rice wine vinegar
1 Tsp sugar

Cooking Process:

Seared Ahi Tuna:
Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side. Remove from pan and slice into 1/4-inch thick slices. Set aside for assembly.

Cut avocados into small cubes, in a separate bowl, take some of the avocados and 1 tablespoon of sour cream and mash the avocados, mix the cubed avocados with the mashed avocados add lemon or lime juice to prevent browning, salt and pepper.  Set aside for assembly.

Mango Salsa:
Cut mango and tomatoes into small cubes, add diced onion, jalapeno, cilantro, lime juice and salt pepper.  set aside for assembly.

Wasabi Cream Sauce:
Mix all of the ingredients and serve cold.

Using a 4"x3" ring mold, place mold on serving plate.

Slowly build the layers as follows:
Layer1 (base): Guacamole
Layer2: Mango Salsa
Layer3: Place sliced tuna on top in a circular pattern, then press down gently to compress all layers.  Slowly remove mold using a slight twisting motion.

Garnish with Wasabi Cream, green onions, sesame seeds.