Friday, April 1, 2011

Latin meets Asian - Part 1 Black Sesame Crusted Tuna Tostada

A while back I was competing in the
Food Buzz food blogging competition. Right before I was eliminated I hosted a
dinner party that was inspired by my favorite restaurants
Asia de Cuba  and Sushi Samba both have multiple locations around the world, and are heavily influenced by Latin and Asian flavors. I wanted to give you a glimps of the dishes I prepared for the evening. One of the appetizers was this delicious Sesame crusted tuna tostada. Clearly this photo was taken a while back, because I can confidently say my skills have gotten better since then. Also in a mad rush to feed my party guests and finish 10 dishes with out a sous chef a realize I forgot one of the components of this crowd pleasing dish.  Aahhhh well there's always next time. 
Corn and jalapeno round chips - you can find these at most local supermarkets ( I will update whith the brand later, just can't remember now, but they are delicious!)
2 avocados (simple guacamole) - chopped and mashed
1 -2 tomatoes - cubed into small pieces
fresh ahi tuna (sushi grade) nice rectangle filet - trim before cooking
black sesame seeds - enough to cover fish
chives - chop into thinly to form small rings
garlic - 1 clove minced
2 limes - juiced
hot sauce - I use Franks Red Hot - few drops or to your taste
PREP: Chop tomatoes and chives. 
FOR THE GUAC: Chop and mash a few avocaos (keep one of the pits - i'll explain later)  Finely chop and mince garlic (you can also use a fine microplane for easy mince) add lime juice s&p and a few splashes of hot sauce.  Place the pit in the bottom of the bowl - this will prevent (even better then citrus) the avo from turning brown. Set aside
FOR TUNA: trim your tuna and rub a small amount of oil (any oil thats flavorless)  all over to help the seeds stick to the flesh. On a clean dry plate add sesame seeds a little salt and pepper, then roll tuna so that seeds cover every side. 
COOK: In a non stick pan heat a  very small amount of canola oil, when the oil is hot place the tuna - make sure is sizzles when it first hits the pan, and then turn the heat down slightly. Sear on each side for 30 seconds to 1 minute depending on how thick the fish is. Remove from heat, and let stand for a few minutes or if serving later refrigerate (to stop the tuna from over cooking). When ready to slice use a very sharp knife and care fully cut into thin slices. 
TO SERVE: place a dollop of guac in the middle of the corn chip and smear in a circle, place seared tuna on top. Then sprinkle diced tomatoes and chives over everything if you want a little flaked sea salt is also nice. Enjoy!

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