By Chef Jeff Davidson

I was sitting around the other day BS-ing with a few mates. They were grousing about – wait for it – having too much blue fin and not being able to give it away. One guy actually said “I only like tuna as Poke or sushi.”   Now, I wasn’t sure if this was him being narrow minded or not knowing there were many options, or if he had never actually had tuna well prepared in any other style. I knew he wasn’t being funny – he‘s not a funny guy.

This Ahi dish has a lot of familiar flavors and a great crunchy texture surrounding the tender tuna.

 

With this dish we will be making a moist crust to top the ahi and were are going to wrap it in a spring roll wrapper. Then it gets crisped up in a skillet and cut in half to show the beautiful rare tuna inside, plate it, and devour!!

 

Ingredients

2 each 8 oz pieces of blue fin tuna

2 each spring roll wrappers

CRUST

1 bunch cilantro

10 basil leaves

10 mint leaves

Green part of 4 green onions

2 cloves garlic

1 each shallot

5 slices of bread lighter color, crust removed

1 tablespoon Dijon

¼ cup nuts – almonds or cashews

3 dashes Worchester sauce

Salt and pepper

 

VEGGIES

1 each Yellow squash – sliced

1 cup Snap Peas – de-stringed

1 each Shallot – diced

12-15 small tomatoes whole

3 cloves garlic smashed and chopped

Sesame oil

EVO

Kosher Salt and pepper

 

METHOD

CRUST:

Throw everything into a food processor and pulse until all incorporated and looks like small kernels – if you pinch a little together it should hold in one piece

Lay out a layer of plastic wrap and put the blended crust in the middle, press down with your hand a bit, cover with another piece of plastic wrap. Use a rolling pin to roll out crust to ¼” thick. Place your fish pieces on the crust and cut out a piece to match. Wet a spring roll wrapper, place fish crust side down on the wrapper, and fold wrapper over fish. If you lightly coat wrap with oi it will not stick to anything and tear the wrapper.

 

VEGGIES:

Hot hot pan, add a little EVO and sesame oil, add all the Veggie and sauté on high heat and season with salt and pepper

 

FISH:

Med heat pan add a little oil and let it warm up. Place fish in pan seam side up. Patiently allow the wrapper to develop some nice color and then turn it over and get the same color on the that side

Plate up: Place some veggies off center on the plate. Slice the tuna on the diagonal and arrange against the veggies

Enjoy