Cook up the perfect date night dinner.
If you feel like skipping the dining out, dine chez soi with this delicious ahi tuna recipe from Nick and Jake’s. Be sure to compare your chef skills when you try the dish at Nick and Jake’s the next time around. Voila!
1 8-ounce ahi tuna steak
2 tablespoons dark chili powder
2 cups chiffonade green cabbage
1 tablespoon matchstick carrots
1/4 cup julienned red peppers
1/2 cup julienned yellow peppers
2 tablespoons julienned jalapeno
1 tablespoon chopped cilantro
1 tablespoon chopped green onions
1 teaspoon chopped giner
1 teaspoon chopped garlic
1 tablespoon Dijon mustard
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 tablespoon brown sugar
1/2 cup sesame oil
1/2 cup salad oil
1 tablespoon toasted sesame seeds
Salt and pepper to taste
Cut tuna steak into two equal sized pieces and coat each side heavily with chili powder. Pan sear tuna over high heat for 20 seconds on each side. While tuna is cooling, mix all ingredients for slaw and set aside. Mix all ingredients for dressing except oil in food processor and blend on high.
Add oil in a slow, steady stream to make an emulsification. Stir in toasted sesame seeds. Toss dressing with slaw and let marinate for 30 minutes. Slice tuna very thin and serve with chilled slaw, wasabi, pickled ginger and soy sauce. Serves two.