RECIPES

Sesame Seared Ahi and California Avocado Radish and Cucumber Salad

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Ingredients

Serves: 12
  As needed  Marinated ahi (recipe follows)
  As needed  White Balsamic Vinaigrette(recipe follows)
  As needed  California Avocado radish cucumber salad (recipe follows)
  As needed  Yuzu wasabi aioli (recipe follows)
3/4  cup  sweet soy sauce**
  As needed  Garnish: fresh chives, as needed
  As needed  Garnish: Toho Shokuhim Ume Goma (Sweet-tart-salty sesame seeds)
    Marinated Ahi (Yield: 12 servings)
2 1/4  lb.  ahi
4 1/2  oz.  sesame oil
    White Balsamic Vinaigrette (Yield: 3 Cups)
oz.  white balsamic vinegar
oz.  seasoned rice wine vinegar
12  oz.  olive oil
  As needed  Salt and pepper, to taste
    California Avocado Radish Cucumber Salad (Yield: 12 servings of 1/2 Cups each)
  large Fresh California Avocados, peeled, seeded, 1/4" dice*
2 1/4  cups  radishes, cleaned, 1/4" dice
cups  hot house cucumber, peeled, seeded, 1/4" dice
Tbsp.  fresh chives, minced
    Yuzu Wasabi Aioli (Yield 1 Cups)
1 3/4  oz.  pasteurized egg yolks
1 1/2  Tbsp.  Yuzu juice (or fresh lime juice)
1 1/2  tsp.  prepared wasabi
3/4  cup  olive oil

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Marinated Ahi

  1. Portion Ahi into 3 oz. pieces.
  2. Marinate in sesame oil for 15 minutes.

White Balsamic Vinaigrette

  1. Whisk together all ingredients and refrigerate.

California Avocado Radish Cucumber Salad

  1. Place all ingredients in a bowl.
  2. Add the White Balsamic Viniagrette and gently stir.

Yuzu Wasabi Aioli

  1. Wisk together the egg yolks and yuzu.
  2. Slowly whisk in the olive oil whisking until thick.
  3. Stir in the wasabi and refrigerate.

Per Order

  1. Place 1/2 Cups of the California Avocado Radish Cucumber salad in a ring mold and gently press down.
  2. Place the molded salad at the top center of the platter.
  3. In a hot sauté pan, sear ahi then slice thinly.
  4. Place the ahi down the length of the plate.
  5. Drizzle 1 heaping Tbsp. Yuzu Wasabi Aioli sauce down one side of the platter.
  6. Drizzle 1 Tbsp. of sweet soy sauce along the opposite side of the platter.
  7. Garnish with fresh chives over the salad.
  8. Garnish with seasoned sesame seeds over Ahi.

Serving Suggestions:
* A large avocado weights about 8 oz. as purchased.

** A substitute for sweet soy sauce is 3 Tbsp. brown sugar mixed with 4 1/2 oz. soy sauce.

Hanis Cavin

Chef Hanis Cavin, Kensington Grill, San Diego, CA

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