Ahi Tuna Parfait With Wasabi Tobiko Vinaigrette Recipes

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AHI TUNA PARFAIT WITH TWO CAVIARS



Ahi Tuna Parfait with Two Caviars image

Every cook should have a repertoire of showoff dishes as easy to make as this one. It consists of molded layers of silken ahi tuna and two caviars, the pungent wasabi-spiked tobiko, which is flavored flying fish roe, and osetra, the deliciously briny eggs of the like-named sturgeon. I don't advocate using deluxe ingredients just because they're deluxe, but this dish gives them a perfect showcase.

Provided by Ming Tsai

Categories     appetizer

Yield Serves 4

Number Of Ingredients 12

1/2 tablespoon Dijon mustard
1/2 tablespoon rice wine vinegar
1/4 cup canola oil
1 tablespoon wasabi tobiko
Salt and freshly ground black pepper
1 cup heavy cream
1/2 pound #1 grade ahi tuna, cut into very small dice
3 dashes Tabasco sauce
1 tablespoon finely chopped chives, plus 8 whole chives
1 tablespoon extra-virgin olive oil
2 ounces wasabi tobiko
2 ounces osetra caviar

Steps:

  • To make the vinaigrette, combine the mustard, vinegar, oil, and tobiko in a small bowl. Season with the salt and pepper and whisk lightly.
  • In a small chilled bowl, whip the cream until stiff peaks form. Reserve.
  • Fill a large bowl with ice. Place a medium bowl in the ice and add the tuna, Tabasco sauce, chopped chives, and olive oil. Season with salt and pepper to taste and mix lightly.
  • Spray the insides of four 1- to 1 1/2-inch ring molds, or tuna cans with tops and bottoms removed, with nonstick cooking spray. Layer the tuna mixture and caviars in the molds as follows: one-eighth of the tuna, one-fourth of the tobiko, one-eighth of the tuna, one-fourth of the osetra. Press down lightly on the parfaits after each layer with the bottom of a Tabasco bottle (it's the perfect size) or the butt end of a whisk. Top the layers with a thin layer of the cream, smooth to cover, and unmold cream side up onto white serving plates. Or use the Tabasco bottle to push the parfaits from the bottom, then carefully lift them onto a plate. Garnish each portion with 2 chives. Drizzle the vinaigrette around and serve with demitasse spoons.

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE



Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 14m

Yield 1 serving

Number Of Ingredients 12

1 ahi tuna steak, 6 ounces
2 teaspoons five-spice powder, available on spice aisle
1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
Cooking spray or vegetable oil, for brushing the grill pan
5 ounces, half a sack, mixed prewashed baby salad greens
2 radishes, sliced
1/4 European cucumber, thinly sliced
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or rice vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
  • Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

AHI TUNA TARTAR WITH WASABI CAVIAR AND SPICY GINGER VINAIGRETTE



Ahi Tuna Tartar with Wasabi Caviar and Spicy Ginger Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 36m

Yield 4 servings

Number Of Ingredients 15

1 pound sashimi grade Ahi tuna, finely diced
1/4 cup Sake and Sesame Marinade, recipe follows
1/4 teaspoon sesame seeds, toasted lightly
1/4 teaspoon black sesame seeds
1 avocado
1/2 cup diced pineapple
1/4 cup sesame oil
1/2 teaspoon chopped garlic
1/2 teaspoon chopped shallot
1/2 teaspoon fresh chopped ginger
1 cup sake (rice wine)
1/2 cup rice vinegar, unseasoned
1/4 cup soy sauce
1/3 cup brown sugar, or to taste
Cornstarch slurry (3 tablespoons cornstarch and 1 tablespoon water, blended), to thicken

Steps:

  • Place tuna, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes. While marinating, assemble "tower" base with avocado and pineapple. Top with marinated tuna and pack tightly.
  • In a medium saucepan, heat sesame oil until smoking. Add the garlic, shallot, and ginger. Saute until garlic begins to change color. Deglaze pan with sake. Bring to a simmer and let reduce by half. Add vinegar, soy, and sugar. Return to a boil, blend and then strain into clean saucepan. Whisk in slurry and bring to a boil to thicken. Remove from heat. Chill before using.

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