Volume 12, Issue 049 - March 8, 2007

Greetings Chef,

Ahi Tuna
Thunnus albacares

Yellowfin tuna, also known as "Ahi," lives in pretty much the same waters as yesterday's Mahi-mahi. Another favorite of sport fisherman, this beautiful fish can grow to lengths of eight feet and weigh over 400 pounds. The dorsal and anal fins are bright yellow, thus the name, and the body is a dark, almost metallic blue with a silver belly.

Yellowfins like to school with other fish of their size, like porpoises, other tuna species, whales and whale sharks. They have a similar diet to the Mahi-mahi, enjoying other fish, crustaceans and squid.

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Seared Ahi Tuna with Ponzu and Hot Mustard

Ingredients:

Ponzu Sauce:

juice of one lemon
juice of one lime
1 tablespoon rice vinegar
3 tablespoons soy sauce
1 dash of Mirin (rice wine vinegar)

Mustard Sauce:

1 minced shallot
6 tablespoons butter, divided
1/4 cup white wine
juice of one lime
2 tablespoon dry mustard powder
3 tablespoons whipping cream

1 pound of tuna cut into 2 inch square strips cover; one side with white and black sesame seeds

Preparation:

Combine all ingredients for the Ponzu Sauce; set aside.

Heat a sauté pan and sweat shallots in a little butter. Deglaze with white wine and lime juice. Reduce by 2/3 and add mustard powder and whipping cream. Further reduce by 25 percent.

Remove from heat and whisk in remainder of butter.

Heat another sauté pan until smoking hot. Add a little peanut oil. Sear tuna pieces on all four sides for 40 seconds. Take out of pan and cover with Ponzu sauce and serve Mustard Sauce on the side, enjoy!

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More on Ahi Tuna:

Yellowfin is sold frozen, dried or canned, but it has become very popular as sashimi and as main course protein at home and on menus. Often treated like a premium meat, the fish is seared to rare or medium rare. Yellowfin tuna has flesh coloration that varies from pink in smaller fish to deeper red in larger fish. Larger fish typically have a higher fat content than smaller fish, and this is a desirable attribute for raw fish products, as well as for broiling.

Fresh yellowfin undergoes oxidation of pigmented protein when it is exposed to air. The exposed flesh changes from a beautiful red to a less desirable brown color in just a matter of days. For this reason, yellowfin should not be filleted until shortly before use. Yellowfin from Hawaii is most plentiful during the summer months.

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Seared Pepper Ahi Tuna with Cucumber Salad

Cucumber's sensual flavor and cool texture will excite all of the senses. The essences of Asia give this ahi tuna exotic appeal.

Makes 2 servings

Ingredients:

1 medium cucumber, peeled and sliced into thin round slices
1/4 red onion, chopped
1/2 cup rice wine vinegar
2 tablespoons granulated sugar
1 tablespoon sesame seeds
2 8-ounce ahi tuna steaks, about 1 inch thick
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper
1 teaspoon oriental sesame oil
1 tablespoon soy sauce
2 tablespoons dry sherry
1 tablespoon chopped green onions

Preparation:

Mix the cucumber, onion, vinegar, and sugar in medium sized bowl. Cover and marinate for 30 minutes in refrigerator. Top with sesame seeds when ready to serve.

Sprinkle tuna steaks on both sides with kosher salt and coarse black pepper, pressing gently to adhere. Heat sesame oil in a large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and pink in center, about 2 minutes per side. Transfer tuna steaks to plates and keep warm.

Add soy sauce and sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with green onions. Serve with cucumber salad.

Recipe compliments of Diane Brown, author of "The Seduction Cookbook, Culinary Creations for Lovers"