Seared Sashimi

Photo: flickr user Geoff Peters 604

Ingredients

cup Chenin Blanc

cup (½ stick) un salted butter

cup Maui Onion or other sweet onion, finely chopped

1 small Shiitake meshroom, stemmed and thinly sliced

1 tablespoon Peeled, finely chopped fresh ginger

1 tablespoon Soy sauce

2 Garlic cloves, minced

1 tablespoon Minced green onion

1 tablespoon Chopped fresh basil

1 tablespoon Chopped fresh mint

1 tablespoon Chopped fresh cilantro

1 tablespoon Oriental sesame oil

4 pieces sashimi-grade ahi tuna, 2 ounces and ¾ inch thick

Preparation

Here is a recipe for seared Sashimi by Chef Mark Ellman of a restaurant here in Maui called Avalon's in Lahaina (this is my husband's favorite and he doesn't like sushi or sashimi)

FOR THE SAUCE: Boil all the ingredient except the green onion in a heavy, medium saucepan over high heat until liquid is reduced by half, stirring occasionally, about 5 minutes. Mix in the green onion.

MEANWHILE, PREPARE THE FISH: Mix the herbs together on a plate. Brush sesame oil over the ahi. Roll the Ahi in the herbs, coating it completely.

Heat a heavy, large skillet over high heat until very hot. Add the ahi and sear 20 seconds per side. Cut the ahi into 1/8 inch thick slices.

Spoon the sauce onto plates. Fan the ahi over the sauce and serve