Saturday, May 10, 2008

Nori Crusted Ahi

I got this recipe from another site, and decided to modify it a little for my own tastes. I got a lot of mixed reactions on the nori flaked ahi. Some liked it, others said they'd rather have it without. Either way, I liked it and that's all that matters.

Nori Crusted Ahi

3-4 Ahi Tuna Steaks
4 Tbsp Lime Juice
4 Tbsp Soy Sauce
2 Tbsp Honey
2 Tbsp Rice Vinegar
3 Nori Sheets
1 Cup Chicken Stock
High Temperature Oil (like vegetable, I used tea oil)

1 package Flat Rice Noodles
2 Carrots, sliced
hand full of Snow Peas
hand full of Bean Sprouts
3 Green Onions, sliced
Sesame Seeds

Begin by boiling a large pot of water. Once the water is boiling, turn off the heat, and throw the noodles in for 8 min to soften.

While waiting for the water to boil, place the nori sheets in a processor, and pulse until the nori is flaked, like fish food. Combine in a bowl, the lime, soy, honey, and vinegar. Dunk the tuna in the soy mixture, and set aside and cover. Add the chicken stock to the soy mixture in a small sauce pot, and reduce by half over medium-high heat.
In a wok, fry the carrots for 1 min in a little oil, and then toss in the other veggies for about a min, then remove from the wok.

Place the softened noodles in the wok, and place the veggies on-top. Pour the reduced soy over the noodles and toss to coat, until everything is hot.

While the noodles are frying in the wok, heat a heavy skillet with a few Tbsp of oil on very high heat. Take the soy dipped tuna, and "bread" the outside with the nori flakes. Once the oil begins to smoke, add the tuna steaks to the skillet, and sear for about 30 seconds on each side. An important note, try not the place the nori crusted tuna down after you crust it. The nori will come right off, and it's hard to put back on. Just crust the tuna and stick it in the hot pan.
Slice the tuna, sprinkle with sesame seeds, and place atop the noodles in a bowl.