The Ahi is slightly warm and peppery on the outside and refreshing and cool on the inside. The wasabi glaze is spicy, sweet, rich and perfectly smooth — all at ounce.
It’s truly a bite that will satisfy every desire your palate may have.
Who knew a pile of raw ahi could be so stunning?
I do hope you’ll give this a go!
- 2½ teaspoons wasabi paste
- 2 teaspoons low-sodium Tamari or soy sauce
- 1 tablespoon salted butter
- ¾ teaspoon honey
- about 1-pound sushi grade Ahi tuna fillet, about 1-inch thick (see notes)
- grape seed (or other neutral) oil for the pan
- sea salt and freshly grated black pepper
- Add the wasabi and Tamari (or soy sauce) to a small sauté pan and use a small whisk to blend until it’s smooth.
- Place the pan over low-medium heat and add the butter. Swirl the pan around until the butter has melted and is completely incorporated.
- Whisk in the honey and set aside to cool to room temperature.
- While the glaze is cooling, cut the Ahi into small cubes, about 1-inch -- and season them with salt and pepper.
- Coat the bottom of a medium-sized sauté pan with the oil and place it over high heat. Once the pan is very hot, add the Ahi and sear all but two opposing sides. (If you don't hear a sizzling sound when the tuna hits the pan, it's not hot enough -- wait for the sizzle!) Only cook it through a bit, less than⅛-inch, probably no more than 10 seconds per side. You can use a fork to simply roll them to sear each side. You’ll want to remove them from the pan the instant they’re done, so doing this is small batches is a good idea. Place them directly on a plate or serving platter, raw side up. (You can also cut the tuna into strips, and slice them into cubes after searing them.)
- Drizzle the cooled wasabi glaze over them, add toothpicks and serve.
You can also make this as an entrée -- simply sear (or cook a bit more if desired), ahi steaks -- about 5-ounces per person -- and drizzle the wasibi glaze over them.