Seared Ahi Tuna recipe

Serves 1 | Takes 35 minutes

Ingredients:

Fresh ahi tuna

Fresh oyster

Microgreens

Yellow squash

Grated horseradish

Ketchup

1 Lemon

Vegetable oil

Sauces: 

Orange glaze

2 Cups of pulp-free fresh orange juice (not from concentrate)

1/2 Teaspoon of soy sauce

2 Tablespoons of butter

3 Drops of sesame oil

Teriyaki sauce (store-bought)

Method: 

1) Place 2 cups of orange juice in saucepan and reduce on medium heat (low simmer) until it becomes a syrup. Add soy sauce and mix well then take the pot off of the heat and slowly incorporate the butter and sesame oil with a whisk until the mixture is smooth.

2) Cut ahi tuna into a rectangular block and season with sea salt. Set aside for 10-15 minutes to slightly bring up the internal temperature.

3) Shuck oyster and place on ice.

4) Mix ketchup, horseradish and lemon juice to make cocktail sauce for oyster. Proportions will be based on personal preference.

5) Toss microgreens with a squirt of lemon juice, vegetable oil, and a drop or two of sesame oil.

6) Preheat a non-stick pan and place one tablespoon of oil in it. Sear tuna for 20-30 seconds per side (depending on heat of pan) then remove.

7) Create a design on the plate with teriyaki sauce being the border and fill with the orange glaze. Creating circular shapes will provides an area for the orange sauce.

8) Cut tuna and place in the center of the orange sauce with a small bundle of microgreens on top.

9) Use a vegetable peeler to create long, thin pieces of yellow squash. Roll the pieces up and use them to create a bed for the oyster. Place oyster in-between two pieces of squash. Top oyster with dollop of cocktail sauce.

Recipe & Photo: Aaron Schoenberger