Close

Login

Logging In
Invalid username or password.
Incorrect Login. Please try again.

not a member?

Signing up could earn you gear and it helps to keep offensive content off of our site.

black blog header2
Articles, posts and more...
Posted on Jan 12, 2010 in
Curry Crusted Line-Caught Ahi with Coconut-Ginger Whipped Yams/Yuzu Slaw/Avocado Fillets

Yield 4

1 TBSP. Curry Powder

1 TBSP. Seasoning Salt-Your preference

2 Ozs. Canola Oil

4 ea. 5-6 Oz. Ahi Tuna Fillet, Center Cut

Mix the curry powder with the seasoning salt, use some of the canola oil to lightly oil the fillets, then sprinkle the curry seasoning on evenly and hold the ahi in the refrigerator.

3 Ea. Peeled, Cubed Yams

1/4 Cup Fresh Grated Ginger

1/4 Cup Coconut Milk

3 Ozs. Light Brown Sugar

4 TBSP. Sweet Butter

2 Ozs. Instant Potato Mix

1 TBSP. Kosher Salt

Fresh Ground Black Pepper

Steam the yams until tender, then mix together with remaining ingredients. Check the seasoning as you want a nice balance of sweet and salty. Often times this puree turns out a bit watery and can be remedied by adding some instant potato mix. Keep this warm on the side.

2 Ozs. Shredded Red & Green Cabbage

2 Oz. Shredded Carrots

1 Oz. Sliced, Seeded Cucumbers

1 Oz. Diced Tomatoes

1 Oz. Shredded Radishes

1 Oz. Julienne Red & Yellow Peppers

1 Oz. Edamame Beans

1 Oz. Daikon Sprouts

1/2 Bunch Chopped Cilantro

1 TBSP. Chopped Chives

2 Ozs. Miso-Mustard Dressing-or a preferable Asian style Dressing

2 Ozs. Yuzu Vinegar

2 Ozs. Olive Oil

1 Ea. Avocado, for garnish & texture

Mix all ingredients together and taste for seasoning. You can always add some kosher salt and fresh ground black pepper. This should be made first at least 1-2 hours in advance and kept in the refrigerator.

Heat a sauté pan up to medium-high heat, add the canola oil to let the oil heat up. Add the crusted ahi to the pan and sear it for 2 minutes per side. Cook the tuna to your liking. Some like it raw, others medium and others fully cooked. It's your choice. I prefer it medium rare and use and electric thermometer. Pull the tuna steaks when they hit 95-100 for medium rare.

Spoon some of the Yam puree on a plate, then some of the slaw mix and top with the ahi. Garnish with some sliced avocado and then you are ready to serve.