Fresh Ahi Tuna Tataki Appetizers

This is a recipe for people who really love tuna. Not a fan of tuna cooked a bit pink in the middle? Then this particular appetizer might not be for you, as the tuna is left raw, for the most part.

But it's also totally delicious, and an easy and elegant way to highlight wonderful ingredients. And you can't get much more wonderful than a perfect piece of fresh ahi tuna! This cold hors d' oeuvres recipe can actually be served cold or room temperature, but should be served not too long after it's seared-- don't sear it off and then let it sit in the fridge all day.

Serves 12-16 as an appetizer.

Directions: 1. To make the sauce, combine the oils, soy sauce, garlic, ginger, and five spice. This can be done the day ahead, and should be done at least the morning before to allow flavors to mix.

2. To prepare the tuna, spread a bunch of coarse black pepper onto a plate. Roll your clean, uncooked tuna loins in the pepper.

3. Heat a cast-iron or other heavy-bottomed pan until VERY hot, with no oil. Sear your tuna on all size, until well seared but still red all the way through (about 1 minute per side).

4. Cool to room temperature or chill before slicing on the bias into 1/2" slices.

5. Line your serving plate with a generous portion of your sauce mixture, and place tuna slices on the serving tray. Drizzle a little more sauce over and garnish as desired. Serve immediately.





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