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Grilled Ahi Salad Print Email

8 oz ahi tuna, ‘sushi log’, sashimi grade
Japanese Soy Salad dressing
1 TBS freshly grated ginger
˝ cup white sesame seeds
1-2 TBS black sesame
pinches of Togarashi spice, or crushed red pepper
pinches of white pepper
pinch of fine sea salt
pinch of sugar
1 TBS canola oil

˝ head butter / Bibb lettuce
˝ Cucumber, thin half coins
1 cup finely shredded cabbage (pref Napa)
2 Carrots, cut into match sticks
4-6 green onions, cut on bias
garnish: chow mien noodles, Toasted sesame seeds

Marinate ahi in soy dressing for 1-4 hours. Combine sesame seeds with pepper, salt and sugar and scatter on a plate. Rub tuna with ginger and roll gently in sesame seed medley. Set aside.

For rare tuna:
Preheat a large heavy cast iron skillet on a hot grill. When pan is hot, add oil and when it begins to smoke, add tuna log and sear. When the tuna browns on one side, carefully roll to a new freshly oiled spot in the pan. Cook this one very hot and fast to achieve a browned crust, and a rare middle. Remove and rest 5-10 minutes before slicing.

For medium / med-well tuna:
Cook in a stick free pan with a drizzle of canola oil over medium high heat, turning to brown all sides. Remove and rest before slicing.

Toss lettuce with cucumber, cabbage, carrots, onions and salad dressing and separate onto three plates. Shingle sliced ahi over salad and drizzle lightly with soy dressing. Garnish with chow mien noodles and sesame seeds. –Chef Michaelangelo (mick) Rosacci,
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