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Lemongrass Seared Ahi Tuna with Asian Salsa Recipe


2 loaves Italian flat bread, sliced into 24 thin slices
1 (6 to 8 inches) fresh ahi tuna loin (#1 sushi grade if possible) with a small diameter
4 stalks lemongrass, chopped very fine (a coffee grinder will help)
4 Tbsp coriander seeds
3 Tbsp cracked black peppercorns
3 Tbsp coarse sea salt
8 ounces peanut oil

For Salsa:
10 to 12 firm ripe tomatoes, cored and seeded, sliced thin
1 red onion - minced
1/2 bunch fresh cilantro, minced
1 bunch green onion, sliced thin
18 medium shiitake mushroom caps, stems removed, sliced thin
2 lemons, juiced
Lemon zest, minced fine (from lemons above)
2 ounces light -tasting oil
2 ounces soy sauce
1 ounce sesame oil
2 tsp Szechwan peppercorns, ground fine
Salt and black pepper to taste

Prepare tuna - trim away any skin or dark flesh, as if you were trimming the loin for steaks. Combine the lemongrass, corriander, pepper and salt in a bowl. Pour out onto a pan. Make sure the loin of tuna is dry. Roll it in the spices, coating all sides.

In a pan large enough to fit the length of the tuna loin, heat the peanut oil till it begins to smoke. Sear all sides of the tuna loin to a golden brown. It should take approximately 2 to 3 minutes per side. Remove from pan and chill in the freezer for up to 2 hours or until it firms up. (Longer than 2 hours will freeze it throughout, and it will become hard to slice.)

Meanwhile lay out the sliced bread onto a pan and drizzle with a light tasting oil. Bake at 200 to 225 degrees in an oven till crisp and dry.

Slice the loin of ahi tuna as thin as possible and arrange on a slice of toast. Top with a spoonful of salsa.

To make the salsa, combine all the ingredients accordingly. Allow to marinate for a minimum of 30 minutes.

Yield: 6 to 8 servings


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