If it wasn't already obvious, the most important part of this seared ahi tuna steak salad recipe is the fish. Make sure you're getting quality sushi-grade Ahi Tuna—it tastes MUCH better raw than your average grocery store cut of tuna.
Seared Ahi Tuna & Arugula Pear Salad We love using a slightly spicy green to counter the fatty tuna here—arugula is great, but if you're in the mood for something different, go for watercress instead! It has a delicious peppery flavor and the stems are satisfyingly crisp. ...
esters, and aldehydes. When heated in a pan, a good portion of those flavor compounds are lost. The juice will provide a base flavor for sauces. However, squeeze a little back in or add zest at the end of cooking to enhance the flavor soluble citrus oil and add aromatics to the dish...
Notes: Use only sashimi-grade fish to make poke. Feel free to adjust ingredients with the season or to match your dinner theme. Poke will hold for a day or maybe two; you can then sear it off in hot pan and eat as an appetizer or put it in a tortilla wrap with papaya a...
Casual dining, great atmosphere and expansive menu. Choose your fish from among halibut, seabass, ahi tuna, trout, mahi-mahi, and more, then choose how you want the fish prepared – grilled, sauteed, or blackened – and your two sides. Portions are generous, as are the wine pours and ...