Ingredients
- 1 Albacore Tuna Loin
- 2 tbsp. melted ghee (ghee is made from simmering butter and removing liquid residue)
- sea salt
- freshly ground black pepper
- toasted sesame seed oil (for brushing on after cooking)
- red pepper flakes
- sweet red peppers
- scallions, thinly sliced
- lettuce, micro greens, or fresh greens of your choice
- ½ cup mayonnaise
- 2 tsp. prepared wasabi paste (more if you want it spicier)
- 1 tbsp. fresh lemon juice
- 1 tbsp. fresh lime juice
- 1 tsp. fresh lime and/or lemon zest
- 1 clove garlic, finely minced
Directions
In blender, add all aioli ingredients and blend until smooth and creamy. You can also add ingredients to a small bowl and whisk well to combine. Set aside.
Preheat a well-seasoned cast iron grill pan or cast iron skillet over high heat. Add 1 tablespoon melted ghee.
Pat dry tuna loins. Cut into medallions with a very sharp knife. Slicing while still frozen will make cutting the loin much easier. Lightly coat each medallion with a very thin layer of melted ghee. Season with sea salt and black pepper.
Sear seasoned albacore tuna medallions in the preheated pan, 1 minute on each side (2 minutes if you want it less rare). Remove from pan, brush with a small amount of toasted sesame seed oil, and season to taste with sea salt and black pepper. Serve with wasabi citrus aioli, fresh scallions, a pinch of red pepper flakes, and, if you’d like, fresh lime juice and a bit of soy sauce. Slice tuna loins crosswise into ⅓″ slices with a very sharp (serrated works well) knife.
Serves approximately 4
