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Five-spiced Ahi Tuna with California Avocado Wasabi Vinaigrette

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Ingredients Edit

Seared ahi tuna Edit

  • 1 ½ pounds #1 grade ahi tuna, center cut

5 Spice Mix Edit

Mango and red pepper tartar Edit

California avocado wasabi Vinaigrette Edit

Directions Edit

5 Spice Mix Edit

  1. Grind equal parts in coffee grinder.

Seared ahi tuna Edit

  1. Portion the Ahi tuna into 4 oz. portions and season them with salt.
  2. Rub the Ahi tuna with the five spice mix to coat completely.
  3. Heat a non-stick pan and add 2 tablespoons of vegetable oil. Once the oil is hot, add the Ahi tuna to the pan. Sear each side of the Ahi tuna for 30 seconds.
  4. After all sides of the Ahi tuna are seared, place the fish onto a plate that has paper towels on it to absorb any excess oil.
  5. Slice the Ahi tuna into one-quarter inch thick pieces.

Mango and red pepper tartar Edit

  1. In a stainless steal bowl; mix all six ingredients and season with salt and pepper.

California avocado wasabi Vinaigrette Edit

  1. In household blender add all the ingredients, except the oils.
  2. Purée until the mixture is smooth.
  3. With the blender running, add the oils slowly adjusting the seasoning.
  4. Pour the vinaigrette into a new container and keep cold until ready to serve

Garnish Edit

There are a variety of ways to garnish the dish. Here are a few ideas. Be creative with your presentation.

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