Seared Ahi Tuna Steaks with
Rosemary and Balsamic Vinegar
WESTERN UNITED FISH COMPANY5
4 fresh Western United Fish Company ahi tuna steaks
2 tablespoons balsamic vinegar
6 sprigs fresh rosemary, leaves chopped (about 3 tablespoons)
Coarse salt
Coarsely ground pepper
Extra-virgin olive oil
1. Preheat charcoal or grill pan to high.
2. Lightly coat both sides of tuna steaks with vinegar. Sprinkle with
rosemary, and season with salt and pepper to taste. Drizzle olive oil over
the fish, coating both sides.
3. Grill tuna for 2 minutes on each side, or until cooked to taste.
4. Serve immediately with steamed rice and vegetables. Makes 4 servings.
Seared Miso-Rubbed Bigeye Ahi
with Carrot-Ginger Emulsion
NORPAC FISHERIES EXPORT5
1 cup carrot juice Pepper
1 cup chopped carrots 3 cups shredded cabbage
3/4 teaspoon grated fresh ginger 6 6- to 8-ounce portions
3/4 teaspoon curry powder Norpac* bigeye ahi tuna,
1 tablespoon salted butter 3/4-1 inch thick
4 tablespoons olive oil, divided 6 tablespoons miso paste
1 1/2 tablespoons lemon juice 6 tablespoons black sesame seeds
1 1/2 tablespoons red wine vinegar 6 tablespoons white sesame seeds
Salt
1. Combine carrot juice, carrots, ginger and curry powder in a saucepan.
Simmer until carrots are soft. Puree the mixture, then fold in butter.
2. In a medium bowl, whisk together 3 tablespoons olive oil, lemon juice,
vinegar, and salt and pepper to taste. Mix in shredded cabbage.
3. Coat ahi with miso, then sesame seeds. Heat 1 tablespoon olive oil in a
skillet over medium-high heat. Add ahi and sear on all sides (to 1/4-inch
depth). Slice into 1/2-inch-thick slices.
4. Mound cabbage on plates and top with ahi. Drizzle sauce over ahi and
around plates. Makes 6 servings.
Brands may vary by region; substitute a similar product.
