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Easy
20 minutes
Cook Time:
N/A
4 servings
4oz/115g tuna
Easy
20 minutes
Cook Time:
N/A
4 servings
4oz/115g tuna
Recipe Box
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Ingredients
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½ cup/120 ml MagicalButter Coconut Oil
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16 ounces/450 g sushi-grade ahi tuna (1 solid piece 4-6” in diameter)
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4-6 tablespoons/60-90 ml black and white sesame seeds
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8 ounces/240 ml lager beer of your preferred type, reduced and added to the sauce
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1 tablespoon/15 ml toasted sesame oil
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½ cup/120 ml MagicalButter Tincture, reduced to MBO
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½ cup/120 ml soy sauce
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4-8 tablespoons/60-120 ml crystallized ginger (about 5-10 pieces)
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3 tablespoons/45 ml orange blossom honey
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2-3 tablespoons/30-45 ml prepared wasabi
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2 tablespoons/30 ml fresh orange juice
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1 tablespoon/15 ml fresh lime juice
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1 kaffir lime leaf (or 1 teaspoon/5 ml fresh lime zest)
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Lager reduction
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Baby cilantro sprigs (or chopped cilantro )
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Pickled Thai red chili slivers (or red jalapeño)
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Lime wedges
How To
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Rub the sesame seed oil onto the tuna; then coat with black and white sesame seeds. Refrigerate it on a covered plate for 15 minutes.
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In a large, heavy-bottomed sauté pan set to medium-high, heat coconut oil for about 60-90 seconds––just before scorching.
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Transfer the tuna from the refrigerator into the pan, and sear it on each side for 45-60 seconds.
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Remove the seared tuna from the pan, and refrigerate it on a covered plate again until you are ready to serve.
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Add beer to deglaze the pan. Cook until it is reduced by ½, and add it to the sauce.
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Reduce your Tincture to MBO over low heat in a small, non-stick pan until thick and syrupy in consistency. Add soy, and honey and set it aside.
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Placed all the ingredients into your MagicalButter machine, and secure the head.
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Press the Temperature button, and select 160°F/71°C; then press the 2 Hours/Butter button.
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Pour the sauce into serving dish.
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Serve, and enjoy your Tao Sesame Crusted Ahi Tuna with Wasabi Soy Citrus Sauce!
Chef’s note
Serving size is 4 ounces/115 g of tuna and 1-2 tablespoons/15-30 ml of sauce
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