Recipe: Panko-Crusted Ahi with a Cucumber Salad
& Steamed Swiss Chard
1 ¾ to 2 pounds Sashimi Grade Ahi Tuna cut into 6-8 pcs.
1/8 c Sesame Seeds- good quality ones
½ avocado cut into eight slices
½ c tempura batter prepared with water
Enough cooking grade Olive Oil to fill 1” of the pot you are using to fry in
3 tbsp Scallions (green onions) finely chopped
2 bunches Swiss Chard stems removed and rinsed and drained
Extra Virgin Olive Oil (finishing quality)
¼ c Tamari Soy Sauce
¼ c mixed citrus juices
2 tbsp honey
1tbsp Scallions (green onions) finely chopped
½ cucumber peeled and sliced lengthwise with a vegetable peeler for paper thin slices
3tbsp Lightly Seasoned Rice Vinegar (or regular Rice Vinegar with some salt & sugar)
1 tsp Soy Sauce
Put sesame seeds in a microwave proof bowl and cook on high for 2-4 mins shaking at 1 and 2 minutes until seeds are fragrant and slightly golden. Then grind into a rough powder in a mortar and pestle.
Prepare marinade adding a pinch or two of the sesame powder and add fish then put back in fridge until ready to fry. Make the Cucumber Salad and prep the Swiss Chard. I use a glass bowl for the swiss chard and cover and microwave it for 4-6 minutes until cooked through. (you can also use the boiling method where you immerse it in boiling water until it’s cooked)
Assemble a line of fish (removed from marinade), tempura batter and panko mixed with 2tsp of sesame powder and coat fish first in batter then panko then do the same with the avocado slices. Working in batches heat olive oil over med high heat (you do not want it to smoke or to burn the food) and when it's hot (food should slightly sizzle) fry panko coated avocado and fish until golden brown. You can check how the fish is cooking by using an instant read thermometer. Well done (cooked through) is about 120 degrees. Jack likes his about 100 degrees - drain on a rack suspended over paper towels (it will keep the fish crispy)
Then assemble. Drained swiss chard on bottom, a drizzle of EV Olive Oil, tuna, cucumber salad (small pile) and fried avocado. Garnish with a sprinkle of scallions and sesame powder.