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Sesame Crusted Ahi with Jasmine Rice, Coconut-Lemongrass Chutney and Pickled Ginger

Sesame Crusted Ahi with Jasmine Rice, Coconut-Lemongrass Chutney and Pickled Ginger

Chef Eli Glace

Maplewood Farm and Brewery, Amherst, MA

Ingredients:

  • Ahi (yellow fin tuna), a 6 oz. steak per person
  • kosher salt
  • 2 oz butter
  • toasted sesame seeds (optional)

Method:

Season the tuna with the kosher salt and sear for 1-2 minutes per side in pan of extremely hot melted butter.
When both sides are seared, balance tuna on each of its sides to complete the searing process. Set aside and keep warm

Coconut Lemongrass Chutney
Place lemongrass, coconut and scallions in a medium saucepan and fry briefly with a little olive oil.
Add approximately 3 tbsp of water and cook gently until the water is absorbed and the lemongrass and coconut are tender.

Pickled Ginger
Combine all ingredients in a saucepan and bring to a boil. Turn off the heat and allow to steep for 20 minutes. Serve as a garnish with the seared tuna.

To serve the entire dish
Cook the Jasmine rice per package instructions.
Slice the seared Ahi on the diagonal and place on a plate. The tuna should be uncooked in the center. Place a small amount of the lemongrass and coconut chutney on the plate and add a portion of the boiled jasmine rice. Add a garnish of pickled ginger (1 tsp) to the place and serve immediately.