Seared Sashimi
By: Anonymous
Published: Saturday, February 13, 2010 - 2:37pm

Ingredients




cup Chenin Blanc
cup (½ stick) unsalted butter
cup Maui Onion or other sweet onion, finely chopped
1 small Shiitake meshroom, stemmed and thinly sliced
1 tablespoon Peeled, finely chopped fresh ginger
1 tablespoon Soy sauce
2 Garlic cloves, minced
1 tablespoon Minced green onion
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh mint
1 tablespoon Chopped fresh cilantro
1 tablespoon Oriental sesame oil
4 pieces sashimi-grade ahi tuna, 2 ounces and ¾ inch thick

Preparation

1 Here is a recipe for seared Sashimi by Chef Mark Ellman of a restaurant here in Maui called Avalon's in Lahaina (this is my husband's favorite and he doesn't like sushi or sashimi) 2 FOR THE SAUCE: Boil all the ingredient except the green onion in a heavy, medium saucepan over high heat until liquid is reduced by half, stirring occasionally, about 5 minutes. Mix in the green onion. 3 MEANWHILE, PREPARE THE FISH: Mix the herbs together on a plate. Brush sesame oil over the ahi. Roll the Ahi in the herbs, coating it completely. 4 Heat a heavy, large skillet over high heat until very hot. Add the ahi and sear 20 seconds per side. Cut the ahi into 1/8 inch thick slices. 5 Spoon the sauce onto plates. Fan the ahi over the sauce and serve