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Seared Smoked Ahi with Lychee Salsa and Ogo-Wasabi Sauce

Posted by on 2/8/2016 to Recipies
1½ lbs. ahi tuna, cut into 2×2-inch strips 
2 tablespoons olive oil 
Macadamia Nut Pesto: 
  1½ cups fresh cilantro leaves 
  ¼ cup olive oil
  ¼ cup macadamia nuts 
  2 garlic cloves
  ¼ cup grated Parmesan cheese 

Ogo-Wasabi Sauce: 
  ½ tablespoon. wasabi paste 
  ¼ teaspoon dry mustard mixed with enough water to make paste 

1 teaspoon Dijon mustard 
3 tablespoons soy sauce 
4 tablespoons plain yogurt 
2 teaspoons fresh snipped dill 
1 teaspoon inamona 
2 tablespoons minced ogo (seaweed; optional)

 Lychee Salsa:
 3 tablespoons finely chopped red radish 
 2 tablespoons finely chopped daikon 
 1 tablespoon minced fresh cilantro 
 3 tablespoons finely chopped lychees 
 1 teaspoon minced fresh opal basil 
 2 tablespoons finely chopped jicama 
 2 tablespoons finely chopped Maui or other sweet white onion 
 2 tablespoons finely chopped cucumber 
 ½ teaspoon Asian sesame oil 
 2 tablespoons fresh lime juice 
 2 tablespoons lychee vinegar 
 1 Hawaiian or Thai chili, minced, or hot pepper sauce to taste 
 2 tablespoons olive oil Salt to taste 

  4 ogo sprigs 
  4 fresh cilantro sprigs 
  Minced red and green seaweeds (optional) 

Directions: To make the paste: Combine all the ingredients in a blender or food processor and grind to a coarse puree. Prepare a grill to be used as a smoker. Brush the strips of ahi with the pesto and place in the smoker for about 15 minutes, or until the fish is smoked but still raw. In a medium sauté pan, or skillet over high heat, heat the oil and quickly sear the outside of the fish on all sides for 30 seconds. The fish will be raw in the center and cooked on the outside edges. Cool the fish, then with a sharp knife, slice the ahi into ¼-inch thick slices. To make the wasabi sauce: In a small bowl, mix all the ingredients together. Set aside. To make the lychee salsa: Combine the radish, daikon, cilantro, lychee, basil, jicama, onion and cucumber in a medium bowl. In a small bowl, mix the remaining salsa ingredients to make a dressing. Combine the dressing with the vegetable mixture. Taste and adjust the seasoning. Cover and refrigerate. To Serve: Spoon ¼ of the lychee salsa onto each plate. Lay 4 slices of seared ahi on one side of the salsa mound. Spoon 1 Tbsp. of the ogo sauce next to each other on each plate. Garnish with a sprig of ogo and cilantro, and the optional seaweed.