Seared Salt and Pepper Ahi Tuna

The Best Seared Ahi Tuna

There are, literally, hundreds of different ways to prepare Ahi Tuna but I like mine Seasoned and Seared. That usually means that dry ingredients are applied, on all sides, to a cut of Raw Ahi Tuna then cooked and “seared” in a dry frying pan. Ingredients vary but spices generally get the best results, rarely, herbs are ever applied. But, one of the easiest ways to make this appetizer is to keep it simple and season with Kosher Salt and Black Pepper.

Ahi Tuna Dipping Sauce

The best part about this Ahi tuna recipe is that it comes with a fantastic Wasabi Vinaigrette that has a sweet Soy Sauce and Sesame Oil influence. Tell me that doesn’t sound superb! Sushi fans alike come running for this appetizer anywhere it’s served. I’ve seen similar recipes served at The Outback, Cheese Cake Factory and P.F. Chang’s even. All of which have their own unique style. I think that this one is the easiest to do and that anyone the loves tuna is going to like it.

Seared Ahi Tuna Ingredients:

1 Ahi Tuna Steak
1 tbsp Black Pepper
1 tsp Kosher Salt
1/2 tsp Paprika

Wasabi Vinaigrette
1 tbsp Olive Oil
1 tbsp Soy Sauce
1 tbsp Apple Cider Vinegar
1 tbsp Honey (optional)
1 tsp Wasabi Paste (you can substitute mustard)
1/2 tsp Sesame Oil
1/2 tsp Lemon Juice

Watch the short video tutorial and I’ll show you exactly how to make this amazing Seared Ahi Tuna and Wasabi Vinaigrette.

Rice Noodle Spring Rolls

So what’s the difference between an Egg Roll and a Spring Roll and why do people confuse Summer Rolls with Spring Rolls? Well, I think the main thing to look at is that they are all rolled in a wrapper with vegetables and they are all fried. Except for the Summer Roll, which is a Korean Roll many confuse for the Spring Roll but Spring Rolls are fried! The easiest way to remember is this: Egg Rolls are bigger, Spring Rolls are small and Summer Rolls are soft and see through. The best part is, you can put anything you want in any of them. Sure there’s a few traditions but you literally could go breakfast burrito in any one of these rolls if you really wanted to.

Rice Noodle Spring Roll Ingredients:

1 qt boiling water
2 Rice noodles
1 Nori Sheet
Cilantro, freshly chopped
1 Garlic Clove, chopped
2 tbsp Cooking Oil
8 oz Ground Pork, cooked
Salt and Pepper too taste
2 tbsp Tempura Dipping Sauce (1 part ea. Soy, Sugar, Water, White Vinegar)
1 pkg Spring Roll Wrappers
1/4 cup Water for wetting Wrappers
Oil for Frying

Boil water and Poor over Rice Noodle in a separate bowl. Let it sit for 5 minutes then strain and add 1 tbsp cooking oil to prevent sticking. Cut Nori into fours then stack and cut with scissors into shoe string slices. Chop Cilantro and Garlic. Cook pork with 1 tbsp of cooking oil and add garlic half way through cooking and salt and pepper to taste. Combine the Rice Noodle with cut Nori, Cilantro, Pork and Tempura Dipping Sauce and mix thoroughly. Add 2 to 3 tbsp of the mixed Rice Noodle Ingredients to the center of 1 Spring Roll Wrapper. Starting with the back corner, fold over the top and tuck the ingredients back so they are snug. Fold the left and right sides in at 90 degree angles and roll forward half way. Wet the last corner with a finger dab of water in an envelope fashion, then complete the rolling and apply light pressure in the center of the roll to ensure it won’t come apart in the fryer. Fry at 350 degrees for approximately 3 minutes. Let them cool on Paper towels before serving with Sweet and Sour or Orange Chili Sauce.

How to Make Chili Oil

The Best Chili Oil

Chili Oil is made about once a month, in a large Chinese Restaurant I use to work for, and this literally is the way it’s done. It’s very straight forward and easy to make. Of course the Restaurant required more volume so I’ve Dumbed this recipe down quite a bit just to give you what you need for your kitchen. You can use this oil to spice up many of you’re favorite recipes and it can be added through out the cooking process or served as condiment for individuals to add to their specific tastes.

Chili Oil Ingredients:

1 cup Red Chili’s
2 cups Canola Oil

To make Chili Oil, combine Oil add Red Chili’s in a pan and Heat Oil to 180 degrees Fahrenheit for approximately 5 minutes, then kill the heat and let it rest 2 to 3 hours before straining. Other ingredients can be added, if you want more flavor than just the heat. Garlic and Ginger are great examples but the possibilities are endless.

Poor the oil into your favorite receptacle or mason jar for safe storage. On a side Note, this can irritate your eyes when it’s cooking, so it’s not a bad idea to cook this outside if you have an outside burner on a barbecue or something. And if you want more potency, crush the red chili’s up and cook with the lid off until there is a Red hue to the Chili Oil.