Edamame Crusted Ahi Tuna With Daikon Salad Recipes

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EDAMAME SALAD



Edamame Salad image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 cups of Edamame
2 Tbsp of olive oil
Lemon zest (whole lemon)
Lemon juice (half lemon)
Salt
Pepper
Pecorino cheese
Mint

Steps:

  • Part boil edamame and drain. In a bowl, whisk together olive oil, lemon zest, lemon juice and salt and pepper.
  • Add edamame to bowl and mix. To serve, add shaved pecorino cheese and roughly chopped mint.

Nutrition Facts : Calories 193, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 278 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 11 grams, Sugar 1 grams

MACADAMIA CRUSTED AHI TUNA



Macadamia Crusted Ahi Tuna image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 7

1(7 to 8-ounce) tuna fillet
Salt and black pepper
1/4 teaspoon olive oil, plus 2 tablespoons
Pinch thyme and tarragon
2 tablespoons medium chopped macadamia nuts
1 teaspoon very finely chopped garlic
1 teaspoon very finely chopped shallots

Steps:

  • Rub fish with salt and pepper, 1/4 teaspoon of the olive oil, thyme, and tarragon. Press 1 tablespoon of the chopped macadamia nuts on each side. Put garlic, shallots, and 2 tablespoons olive oil in saute pan and heat on high until oil bubbles. Carefully place fish in the pan and sear about 15 seconds on each side for rare; 30 seconds on each side for medium rare. If you prefer well done fish, start at a low heat and saute until done. This preparation can be done with mahi mahi or ono too.
  • Serve with your favorite starch and vegetables.

WASABI SESAME CRUSTED SEARED AHI TUNA SALAD



Wasabi Sesame Crusted Seared Ahi Tuna Salad image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

3/4 cup wasabi sesame seeds
1/3 cup coarsely cracked black pepper
1/3 cup coarse Hawaiian sea salt
Four 6- to 8-ounce 1 1/2-inch-thick ahi tuna steaks
Vegetable oil, for oiling the grill
4 tablespoons sesame oil
1/2 cup honey
1/2 cup red wine vinegar
1/2 teaspoon ground black pepper
2 tablespoons Dijon mustard
1/2 cup soybean oil
2 ounces spring mix
4 tablespoons capers
2 large carrots
2 large tomatoes
1 small red cabbage
1 cucumber
1 romaine heart
1/2 medium red onion, finely diced
1 lemon
2 avocados

Steps:

  • For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook.
  • For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly.
  • For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside.
  • Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil.
  • Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill.
  • Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!

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