Wednesday, July 30, 2008

Horseradish-crusted Ahi Tuna with Miso Aioli

For 10 years the horseradish crusted ahi tuna with miso aioli has been the most popular dish at Terrapin Restaurant. I use sushi grade #1 tuna for this dish and sear it briefly on both sides in a non-stick pan, leaving the center raw. Really, the key to this dish is the freshness of the tuna. At Terrapin, we get fish deliveries from a sushi supplier almost every day. The best way for you to get sushi grade tuna, at its freshest, is to ask your local fish store which days of the week their #1 tuna is delivered and make this dish on one of those days.

Tuna with Horseradish Crust

4 1” thick #1 Ahi tuna steaks
2 cups Grated fresh horseradish
1 cup Prepared horseradish
1 cup breadcrumbs

Combine all ingredients and press 1/4 inch thick crust onto one side of tuna steaks. Heat a non-stick skillet and add 2 Tbs. of oil until almost smoking. Add tuna, crust side down and cook for 2 minutes, until well browned. Flip and cook for one more minute. Serve immediately with miso aioli. Enjoy!

Miso Aioli

2 cups Mayonnaise
¼ cup White Miso
1 tablespoon Garlic, finely chopped
4 teaspoons Rice vinegar
tablespoons Lemon juice
4 tablespoons Honey
1 tablespoon Sambal, Asian chile sauce
2 tablespoons Ancho chile powder
1 tablespoon Bull’s head Chinese barbecue sauce (optional)

Combine all ingredients in a large bowl and whisk well to combine.

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