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To make the sauce, combine the orange juice, ketchup, and lemon juice. Place each slice of fish on top of a slice of cucumber. Top with segmented orange and a drizzle of the sauce.
It also seems like a low-effort, high-reward recipe: “[just] get a nice sear on sushi-grade Ahi tuna steaks, then drizzle them with an Asian salsa made with avocado, sesame, lime, citrus, and ...
Pepper-crusted tuna medallions: seared ahi tuna with blueberry teriyaki glaze ($22) Warm brie: melba preserve with assorted fresh fruit and crackers ($19) Grilled oysters: four oysters with lump ...
"Furikake Pan-Seared Ahi" – two slices of 8-ounce ahi tuna loins (seasoned with furikake seasoning—Japanese spice made with dry seaweed, sesame and other seasonings), seared in a hot pan to a rare doneness, drizzled with a special aioli, and served with nola greens with lemon-miso dressing and a scoop of steamed white rice.
Ahi poke made with tuna, green onions, chili peppers, sea salt, soy sauce, sesame oil, roasted kukui nut (candlenut), and limu, served on a bed of red cabbage. According to the food historian Rachel Laudan, the present form of poke became popular around the 1970s. [2]
Vitello tonnato is a Piedmontese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. [ 1 ] [ 2 ] It is served chilled or at room temperature, [ 3 ] generally in the summertime, as the main course of an Italian meal or as "an exceedingly elegant antipasto for an elaborate dinner". [ 3 ]
Ahi Tuna Entrée (Per Serving): 440 calories, 4.5 g fat (2 g saturated fat), 1,880 mg sodium, 12 g carbs (2 g fiber, 5 g sugar), 54 g protein Eddie V's Prime Seafood offers three unique ahi tuna ...
Seared ahi and wasabi beurre blanc sauce. Hawaii regional cuisine refers to a style of cooking and the group of chefs who developed it and advocated for it as a distinct Hawaiian fusion style. The cuisine draws from local ingredients (including seafood, beef and tropical foods), and is a fusion of ethnic culinary influences. [40]