Pistachio and Wasabi Crusted Ahi Tuna Steaks with Avocado “Mousse”
Sometimes the most simple ingredients and cooking methods can yield the most amazing meals. This was the case last night. Just a few ingredients and it was less than an hour from kitchen to table. Of course, you’ll need a food processor to make things easy, but you can also use a coffee grinder for the fish coating and a blender for the avocado mousse. Once coated, you can prepare the tuna in a skillet on a range top, or grill it. I know you’ll want to try it once you read how simple it is, so I will cut right to the chase. 😉 Enjoy!
3/4 cup raw pistachios
1 Tbs wasabi powder
1 large ahí tuna steak (about 20 ounces, perfect for 2 people)*
2 Tbs olive oil
Pulse the pistachios and the wasabi powder together in a food processor until they reach a finely chopped consistency (like toddy grind coffee).
Coat your tuna steak with the olive oil and roll it in the ground nut mixture, careful to cover all sides. Allow to marinade in the refrigerator for 15-20 minutes.
No matter how you choose to cook your tuna steak, allow the meat to sear on all sides and get slightly warm in the center. It takes longer to cook on a charcoal grill, and a much shorter amount of time on a gas grill. I am very comfortable using a skillet, so I would heat 1 Tbs olive oil or avocado oil in a pan and get it very hot to sear on all sides. The time it takes to sear and cook through without over-cooking depends of course on the thickness of your steak. 🙂
1 Tbs lime juice
wasabi powder (to your taste, 1 Tbs for moderate heat))
1/2 tsp salt
Place the avocados, wasabi powder, lime and salt in the food processor and blend until the mixture becomes mousse-like. Remove the mixture and place in a Ziploc or pastry bag. Place in the freezer and allow to firm (20-30 minutes). Do not allow to completely freeze. Pipe a design of your choice on a plate and top with the remaining pistachio and wasabi coating to dress up the plate.
*The fish Andy purchased came from Taylor’s Market. You can also go to Sunh’s Fish or Whole Foods to buy a similar cut. I recommend sushi-grade. It’s more expensive, but you won’t regret it! Have a great weekend!
The side dish pictured is a simple sauté of kale, onions, a portobello mushroom and bacon.
Amazing mousse and the pistachio/wasabi “crust”….this is true paleo gastronomy!!
Question…could I POSSIBLY do this with large shrimp/prawns??? It is ALL I have in the fridge…alas!!!!
October 11, 2013 at 8:43 am