Blackened Ahi Sashimi Recipe
Blackened Ahi Sashimi is a dish featuring Ahi tuna fillet that is coated in blackening seasoning and quickly seared to create a flavorful crust while keeping the inside rare. This version is served with an Asian slaw and a sweet ponzu sauce, highlighting the fresh and vibrant flavors typical of Japanese cuisine. Here's how to make it at home.
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Ingredients
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Fish
Asian Slaw
Sweet Ponzu Sauce
Method
Prepare the Fish
Blackening the Ahi Tuna
Coat the Ahi tuna fillet with blackening seasoning evenly on all sides. Heat a skillet over high heat and add a little oil. Once hot, sear the tuna for about 1-2 minutes per side until a crust forms but the inside remains rare. Remove from heat and let it rest for a minute before slicing thinly.
Make the Asian Slaw
Combine the Slaw Ingredients
In a large bowl, combine shredded cabbage, julienned carrot, red bell pepper, green onions, and cilantro. In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, salt, and pepper. Pour the dressing over the slaw and toss to coat evenly.
Prepare the Sweet Ponzu Sauce
Mix the Ponzu Ingredients
In a small bowl, combine soy sauce, yuzu juice (or lemon juice), mirin, sugar, and water. Stir until the sugar dissolves.
Serve
Plate the Dish
On a plate, arrange the sliced Ahi sashimi artfully with the Asian slaw on the side. Drizzle sweet ponzu sauce over the sashimi and serve immediately.