YIELDS: 4 Servings
- 1 pound sashimi-grade ahi tuna loin
- 1/4 cup sesame oil
- The Spice Coach® All Mixed Up (enough to coat tuna)
- 2 tablespoons canola oil
1 – Cut tuna into quarters lengthwise.
2 – Pour sesame oil over tuna; turn to coat evenly.
3 – Put SMOKIN’RAYS® All Mixed Up on large plate.
4 – Coat tuna, pressing firmly so mixture adheres to the tuna
5 – Heat canola oil in large skillet on high heat.
6 – When oil begins to smoke
7 – Add tuna; sear 5 seconds per side.
8 – Remove from skillet; set aside to cool.
9 – Slice tuna into 1/8-inch thick slices.
2 – Pour sesame oil over tuna; turn to coat evenly.
3 – Put SMOKIN’RAYS® All Mixed Up on large plate.
4 – Coat tuna, pressing firmly so mixture adheres to the tuna
5 – Heat canola oil in large skillet on high heat.
6 – When oil begins to smoke
7 – Add tuna; sear 5 seconds per side.
8 – Remove from skillet; set aside to cool.
9 – Slice tuna into 1/8-inch thick slices.
RAY'S TIPS:
Tuna can be served on tortilla chips, drizzled with teriyaki glaze for an appetizer or on a plate with Wakimi (seaweed salad) and ponzu sauce.