Tuna Tataki Napoleons
knows your name”
It’s going to be a short one today….I’m actually off to Boston in the morning and with only a few days in the week, it’s been crazy trying to fit everything into 3 days. I haven’t been to Boston before so I have a huge list of to do’s and to eats!! I’m not sure going in November is the wisest idea but hey…we have 5 days without kids and we’re outta here!!!
Raw tuna is definitely an acquired taste but once you’ve found the moxie to try it, you’ll never turn back. I can remember my first bite when I was about 34. I know it sounds late in life but truly tuna really started to become more of a thing about then….well at least outside Japanese restaurants. It was served fast seared with very little spice and crusted in sesame seeds; served with the most amazing frites and aioli dipping sauce. Is it sad that as I’m writing this my mouth is watering for the flavors again. I remember first thinking that it truly tatsed like steak in a weird way. It wasn’t fishy or oddly textured as I’d expected it to be. It was rich, creamy and chewy in a steak like way. Well lets just say I’ve never looked back.
This recipe is my own crazy creation and it tasted damn good. Try it….you’ll crave it forever more!
- For dressing
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons oriental sesame oil
- 2 tablespoons minced fresh chives
- 1 tablespoon minced fresh ginger
- For the wasabi mayonnaise
- ¼ cup mayonnaise
- 1 tablespoon wasabi powder
- For Wontons
- Vegetable oil (for deep-frying)
- 8 wonton wrappers, cut into thin strips
- 2 large ripe avocado sliced
- 1/2 cup edamame peas
- 2oz pea sprouts
- 4 green onion sliced length wise to create long strings
- 6 tablespoons sesame seeds or poppy seeds (black and white mix)
- 4 3oz ahi tuna pieces
- 1 tablespoon sriracha
- Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper.
- Pour oil into heavy medium saucepan to depth of 1 inch. Heat oil to 375°F. Working in batches, fry wontons until golden and crisp, about 1 minute. Using tongs, transfer wontons to paper towels; drain. Sprinkle with salt and pepper. (Dressing and wontons can be made 2 hours ahead. Let stand at room temperature.)
- Cook edamame in medium pot of boiling salted water until crisp-tender, about 3-4 minutes. Transfer to fry pan with 1 tablespoon of sesame oil and cook to get a slight char on them. Place in medium bowl; toss with 2 tablespoons dressing.
- Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden or poppy seeds, about 2 minutes. Transfer seeds to large plate. Sprinkle fish with salt and pepper. Dip fish into seeds, coating on all sides and pressing fish so that seeds adhere. Return same skillet to high heat. Brush skillet with some of deep-frying oil. Add fish to skillet and sear fish until coating is deep brown on outside, about 40 seconds per side. Transfer fish to work surface.
- Place 1 wonton on plate and then thinly sliced fish; followed by avocado. Repeat again. Garnish with edamame around plate and a mix of pea sprouts and onion on the top: add sriracha dollop on top. Drizzle with dressing; passing any remaining dressing separately.