Seared Ahituna with Avocado Radish
From Matthew Altizer
This dish is all about balance — the richness of the tuna and avocado is cut by the tang of the vinaigrette. Buy the best quality sashimi-grade tuna as the fish is only lightly seared
- 2 ripe avocados
- Lime juice to taste
- 4 radishes
- 1 lb sashimi-grade ahi tuna
- Salt and pepper to taste
- ½ c. black sesame seeds
- 1 T. grapeseed oil
- 1 dried arbol chile
- 2 T. freshly-squeezed lime juice
- 2 T. honey
- 1/2 c. roughly chopped ginger
- 2 T. olive oil
- 1/3 c. champagne vinegar
- 1/3 c. soy sauce
Make dressing first. Combine all dressing ingredients in a blender, blend until smooth, then pour through a fine mesh strainer and set aside.
Dice avocado, mix with lime juice and salt, and mash slightly with a fork. Slice radishes thinly and place in ice-cold water until ready to use. Slice the tuna into 2 steaks, season with salt and pepper and coat with black sesame seeds. Preheat a cast iron or other heavy-bottom pan over high heat until smoking hot, then add the grapeseed oil and sear tuna on all sides (about 15 seconds per side).
Mound the avocado mixture on 4 plates; slice the tuna steaks in half on the diagonal and place on top. Drain radish slices, pat dry, season with salt and arrange on top of tuna. Drizzle 3 tablespoons of dressing over each plate of tuna, avocado and radishes. Serves 4 as an appetizer.
Suggested wine pairing: Schloss Reinhartshausen Pinot Noir or Marietta Zinfandel.