- 5 ounce sushi-grade ahi
- 2 tablespoon olive oil
- 1/2 cup mushrooms
- 1/2 cup baby bok choy
- 3 tablespoon soy sauce
- 2 teaspoon fresh-minced fresh ginger
- 1 tablespoon sake
- 1 clove garlic
- 1 clove scallion
- 1 teaspoon cilantro
- 1/2 cup potatoes
- 1 teaspoon wasabi paste
Coat the tuna with half of the olive oil.
Next, spread with salt and fresh ground pepper.
Place the fish on a hot grill to brown each side evenly.
Do not cook the tuna past rare.
Several seconds for each side should be sufficient.
Marinate the mushrooms in one tablespoon of the soy sauce, the ginger, sake, 1 teaspoon of the fresh minced garlic and the top part of the scallion.
Grill the remaining piece of scallion and reserve for the presentation.
Heat a sauté pan with the remaining olive oil, then sauté mushrooms till they reach a golden brown color.
Next add the baby bok choy (a Chinese cabbage) to the pan and heat until thoroughly cooked.
Then mix in the chopped cilantro.
Use a food processor or hand mixer to mix together the potatoes and the wasabi paste.
(Sake, a Japanese beverage made from rice, can be found in many liquor stores.
It can be substituted with mirin, a rice vinegar that can be found in specialty sections of many supermarkets as well as in specialty stores.
Wasabe, a horseradish-like paste can also be obtained from these sources.)
Prepare the plate by placing a small pile of wasabi potatoes in the center of a large warm plate.
Slice the tuna and arrange around one side of the potatoes.
Place the mushroom mixture on top of the potatoes.
Next, mix together a pinch of the fresh ground ginger with the remaining soy sauce (two tablespoons).
Then spoon the sauce onto the top of the tuna.
Garnish with the grilled scallion.