As you all know, Ahi tuna is my favorite fish of all time and one of my favorite restaurants here in San Diego has two of my favorite tuna dishes: tuna sashimi terrine and sesame seared yellow fin. My tuna sashimi terrine attempt is below. I'm still working on the wasabi foam, though. I've been experimenting on the seared yellow fin. Hopefully I'll figure out these recipes soon!
If you're ever in the neighborhood, I highly suggest you check out The Guild Restaurant--it's in the barrio, but it's awsome! Sadly, the restaurant closed in January of 2009, due the economic crisis.
INGREDIENTS (serves 2)
- 1 Tbsp. chili sesame oil (plus a few drops extra for presentation)
- 1 tsp. chili garlic paste
- 1 Tbsp. soy sauce
- 6 oz of chopped sushi grade raw Ahi tuna
- 1 avocado
- Juice of 1 lime, divided
- 1/4 cup whipping cream
- 1/2 Tbsp. wasabi paste
- 1/2 Tbsp. honey
- 1 teaspoon black sesame seeds
In a bowl combine 1 tablespoon chili sesame oil, 1 teaspoon chili garlic paste, 1 tablespoon soy sauce and the chopped Ahi tuna. Cover with plastic wrap and let it marinate in the fridge for 1 hour. After an hour, chop the avocado and gently fold it in. Squeeze the juice of half of a lime. Let it sit in the fridge another 15 minutes.
Lightly whip the cream and add in the wasabi paste and honey. Whip until stiff peaks form. Season to taste with a sprinkle of kosher or sea salt and a few drops of the leftover lime juice.
When ready to serve, place a round mold (or you can use a PVC pipe mold that is 2" diameter x 3") on top of serving platter. Add the marinated ahi. Pipe the wasabi cream with a make shift zip-loc piping bag or you can dollop the cream. Sprinkle a few black sesame seeds. Then place five drops of chili sesame oil around plate. When ready to eat, remove mold and voilà!