Ahi Tuna Tostadas Wgochujang Lime Aioli Recipes

TESQUE-SEARED AHI TUNA TATAKI TOSTADITAS

Steps:

• On a serving platter, arrange tortillas and sprinkle with romaine. Place 1 tablespoon of Guacamole on each tortilla. Slice ahi tuna into 1/8-inch thick slices and lay on top of Guacamole (3 slices per halved tortilla.) Sprinkle Pico de Gallo over platter and dress with Avocado and Chipotle Cremas (a squeeze bottle works best). Garnish with lime slices, cilantro sprigs, or julienned red and yellow peppers, if desired.
• Mash avocados with a fork, leaving somewhat chunky. Add other ingredients, 1 at a time, stirring gently. Season with hot sauce, salt, and pepper, to taste. Serve immediately.
• Stir all ingredients together. Season with salt and pepper, to taste. Rub gently onto all sides of ahi tuna.
• Toss all ingredients in a large bowl until well mixed. Season with salt and pepper, to taste.
• Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve.
• Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve.

AHI TUNA TARTARE WITH WASABI AIOLI

Steps:

• Combine tuna, peanut oil, furikake, and wasabi powder in a bowl. Cover and refrigerate for at least 3 hours.
• Mix water and 1/2 teaspoon wasabi powder together in a medium bowl. Stir in mayonnaise, chives, and lime juice. Cover and refrigerate for at least 3 hours.
• Top tortilla chips with tuna tartare, avocado, and red onion. Drizzle wasabi aioli lightly over the top.

AHI TUNA TOSTADAS W/GOCHUJANG LIME AIOLI

Steps:

• Heat the oil in a pan.
• Fry the wontons in batches until crispy and set aside on paper towels to drain.
• Heat up the grill (or your grill pan) and brush it with oil.
• Season the tuna on both sides.
• Grill the tuna for no more than 2 minutes per side.
• Cut the ahi tuna into slices.
• Assemble the tostadas by layering the fried wonton, Sesame Ginger Coleslaw, ahi tuna and topping with the Gochujang Lime Aioli. Garnish with sliced green onions, chilies and sesame seeds.
• To Make The Gochujang Lime Aioli:
• Combine ingredients, set aside until ready to use.
• To Make The Sesame Ginger Coleslaw:.
• Mix the cabbage, carrot, green onion and cilantro in a large bowl.
• Mix the vinegar, lime juice, oil, sesame oil, honey, ginger & chili in small bowl.
• Toss the salad in the dressing and garnish with sesame seeds.

AHI TUNA MARINADE

Steps:

• Mix soy sauce, wine, lime juice, olive oil, ginger, garlic, sesame oil, and pepper flakes until well combined.

ASIAN GRILLED TUNA WITH WASABI AIOLI

Steps:

• In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving.
• If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours.
• Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.