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Ginger And Soy Seared Filet Of Ahi Tuna

Ginger and Soy Seared Filet of Ahi Tuna

Serves 4

Level of Difficulty: Easy

4 6 oz filets of Ahi Tuna sushi grade
¼ cup of soy sauce for each filet or 1 cup
4 tablespoon of fresh grated ginger

In a non coated, non reactive pan, place the soy sauce ¼ cup for each filet and 1 tablespoon of ginger. Scatter the ginger around the pan. Turn the heat to high and wait until it seems like the kitchen is going to catch on fire and the mixture starts to splatter everywhere. It will become violent. Lay a filet of tuna in the pan when this happens. Count to ten and flip the tuna. Count to ten and remove to a plate. Sear the next fillet starting with another ¼ cup of soy and 1 tablespoon of ginger.

Serve with Wasabi mashed potatoes.

Chef Mary Beth is a Certified Executive Pastry Chef and Certified Chef de Cuisine. She is a member of the ACF, WACS, IACP and The James Beard Foundation

Visit Chef Mary Beth Johnson, CEPC, CCC's website Creative Arts and Media.


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