May 04, 2013
seared mac nut ahi salad with miso dressing
A couple weeks ago I went to the Tokyo Fish Market in Berkeley for the first time, and boy, I'm glad I finally went. This place is small, but has an amazing selection of seafood, and sushi grade at that. There were so many items to choose from, and though my eyes were definitely bigger than my stomach, I only walked out with a few scallops and a beautiful tuna steak. Having came back from the islands see posts here and here) not too long ago, there was an abundance of macadamia nuts in the house, so I decided to crust the ahi with it, sear it, and top my simple salad with it. The tuna from the Tokyo Fish Market was perfect and I could definitely tell the difference between it and tuna from your typical grocery store. I will definitely be back to get more!
Seared Macadamia Nut Ahi Salad
1 pound tuna steak (about 1 inch thick)
1/2 cup chopped macadamia nuts (chop pretty finely, this will help the nuts stick to the fish or feel free to use sesame seeds in place of mac nuts if you desire)
Salt and pepper to taste
Trim tuna so sides are even and straight (it will help with even searing). Salt and pepper tuna steak on both sides. Put chopped macadamia nuts onto plate and press one side of tuna steak into nuts, repeat on other side (try to push the nuts in as best you can as most of the nuts will fall off during the searing process). Heat pan on medium heat and add olive oil. Sear each side of the tuna for approximately 3 minutes or until macadamias are slightly brown and tuna has a good sear. Take tuna off heat and place on cutting board to cool for 5 minutes (keep the macadamia nuts that fell off during the cooking process to put on top of salad). While the tuna is cooling, assemble spinach, cucumbers, and carrots in a bowl. Slice tuna against the grain and place on top of salad. Top with the macadamia nuts that fell off during cooking process.
1 tablespoon white miso paste
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon honey
1 tablespoon water
Whisk all ingredients until combined. All ingredients are estimated, and I like to take some salad leaves and dip it in the dressing to taste. Feel free to adjust to your taste buds. Dress salad, eat, and enjoy!