Ahi Tuna Tower Recipes

AHI TUNA TOWER

Steps:

• Gently warm the rice vinegar, salt, and sugar in the microwave or on the stove just to melt the sugar and salt.
• In a pressure cooker or rice cooker, cook the rice to package directions. When the rice is cooked, remove it from the pot and mix in the rice vinegar mixture. Spread the rice out in a shallow bowl or plate and allow it to cool completely before using it. This can be done up to a day ahead.
• In a bowl, mix the mayo and sriracha together, taste and adjust to your heat level if you like it more or less spicy. Reserve 2-3 tablespoons for the bottom of the plate.
• First, shred the crab sticks by pulling them apart like you would a cheese stick. This could also be done by shredding with two forks. Mix in the remaining spicy mayo. Just before using toss in the crispy onions and about 1 teaspoon of the caviar if you are using it. This can be made up to a day ahead, store in an airtight container and reserve the onions and caviar.
• In a bowl, combine the soy sauce, Mirin, chili flakes, sesame oil, and grated ginger. Stir to combine. Toss the diced tuna and cucumber in the marinade and let it meld in the refrigerator for about 2 hours, this will hold in the marinade for up to 24 hours. Fold in the chives just before building your tower.
• In an adjustable measuring cup, layer in about 1 inch of sushi rice and tamp it down. Next layer in the avocado, about 1/2 an avocado per tower, and tamp it down tight. Then layer the crab salad in on top of the avocado and the marinated tuna. Tamp them down until tight. This layer procedure is key, do it in the order to prevent your rice from getting soggy and tower from tumbling. Gently press the tower out of the mold. Top with more crab salad, caviar, and a dusting of crispy onions. Spread a line of the spicy mayo and eel sauce on the side of the plate, use a chopstick to make swirls through the sauces to decorate the plate. Serve immediately and enjoy!

AHI TUNA TOWER

Steps:

• To roast the tomatoes: Preheat the oven to 200 F. Line a baking pan with parchment paper and drizzle with 2 tablespoons of the olive oil. Place the tomato halves on the sheet and roast for 2 hours. Remove; set aside. To prepare the tuna: Season the tuna liberally with salt and pepper, pressing it into the tuna. Work with one piece of the tuna at a time. Heat a large skillet or saute pan over high heat, then add one tablespoon of the olive oil. Sear one piece of the tuna for 20 to 30 seconds on each side, leaving the center raw. Add two scallion halves to the pan and saute just until they soften. Remove the tuna and set aside on a plate. Repeat with the remaining tuna, oil, and scallions. To make the onion confit: Place the red onion, soy sauce, rice wine vinegar, and sesame oil in the same pan over high heat and bring to a boil. Cook 2 to 3 minutes, or until most of the moisture has evaporated. Remove from heat and set aside to blend the flavors. To make the ponzu sauce: In a bowl, combine the shallots, rice wine vinegar, soy sauce, and olive oil. Season with salt and pepper to taste. Set aside. To serve: Slice the tuna lengthwise into thin slices; you will use 4 slices per serving. Extra tuna pieces may be wrapped and saved for another use in the refrigerator. Peel and pit the avocado, then slice crosswise into very thin slices, about 1/8-inch thick. Place a piece of tuna in the center of each plate. Fan one fourth of the avocado slices over the top of one tuna slice and place a second piece of tuna on top. Spread onion confit on this layer, then top with another piece of tuna. Cover with oven-dried tomatoes. Top with a final piece of tuna. Cross two cooked scallion halves over the top. Repeat for each serving. Sprinkle chopped scallions over the plates. Drizzle with ponzu sauce.

AHI TUNA TOWER

Steps:

• Combine the diced tuna, sesame oil, hot sauce, soy sauce, ginger, green onion, and rice vinegar in a bowl. Adjust the sriracha and soy sauce to taste. Place in the refrigerator to marinate while you prepare the vegetables. Meanwhile, peel the cucumbers and daikon and cut into small dice. Place in a bowl. Cut the avocado into small dice and add to the bowl. Stir in the cilantro, sesame seeds, and vinegar and coat the vegetables well. To assemble, use a 2-inch tall by 2-inch diameter cylinder (a small tomato sauce can with both ends removed works well). Place the cylinder on a small appetizer plate. Fill the can halfway with the vegetable mixture then top with the tuna mixture. Press the tuna firmly to pack the ingredients. Lift the cylinder slowly while pressing down on the tuna with the back of the spoon to slide the tower out on to the plate. Repeat with remaining ingredients. Garnish the tuna towers with pickled ginger and wasabi paste and a drizzle of sriracha if desired.

ABSOLUTELY AMAZING AHI

Steps:

• In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
• Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

AHI TUNA & CRAB TOWER WITH AVOCADO SALSA RECIPE - (3.8/5)

Steps:

• 1) For the crabmeat salad: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt and pepper together in a small bowl. Measure 3 tb of the vinaigrette into a medium bowl and mix with the mayo. Add the crabmeat to the mayo mixture and toss to coat. Cover with plastic wrap and refrigerate until needed. Set aside remaining vinaigrette. 2) For the avocado salsa: Toss the avocado, coriander, salt, papper, and lime juice in a medium bowl and set aside. 3) For the tuna: Season the tuna with salt and pepper. Sear the loin of tuna in a hot pan or with a propane torch keeping the tuna raw in the middle. Set aside to cool. Slice into thin 1/8 inch slices approximately 5 slices per portion. Total 30 slices. 4) To assemble: Place a 3 inch wide round biscuit cutter in the center of an individual plate. Place three slices of cucumber on the bottom. Use a slotted spoon to press 1/3 cup of the avocado salsa into the bottom of the cutter using the back of a soup spoon. Press 1/3 of the crabmeat salad evenly into the cutter on top of the crab. Gently lift the top of the cutter up and away from the plate to reveal the crab tower. Repeat the procedure fives more times with the remaining ingredients. 5) Dress the Friseé: With the remaining champagne vinegarette, dress the Friseé. Place a few sprigs of the dressed Friseé on top of each crab tower and arrange the orange segments around the towers. Serve immediately. 4)

AHI TUNA MARINADE

Steps:

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

TUNA TOWER

Steps:

• Fruit layer Drain fruit if overly juicy; combine with mint and Siracha and chill. Tuna layer Combine tuna and ginger with enough soy sauce to cover. Splash with sesame oil and stir to combine. Chill. Avocado layer Coarsely mash avocado with lime, cilantro and salt to taste. Chill. Assembly Rub the inside of 2 1 cup ramekins with sesame oil. Place 2 mint leaves, face down on bottom of each ramekin. Fill to about 1/3 with fruit mixture, pressing down. Top with tuna and then with avocado mixture, filling ramekin to the top. Top with plastic wrap and place in freezer for 30 - 45 minutes to set the fruit and mold. Mixture should not freeze through. Unmold by running a knife around the edges of the ramekin and inverting onto cold plate. Serve with rice or wonton chips.