Makes 4 Servings
Searing fish (called tataki style in Japanese) is a technique that allows you to add a flavorful cooked crust to your sashimi for contrasting flavors and textures. We’ve paired the sushi-grade ahi used in this dish with a fresh wasabi vinaigrette and wasabi smashed potatoes. You can omit the potatoes and serve smaller portions of the ahi as an appetizer.
It is important to use sushi-grade fish, as the middle of each steak will be quite raw.
- 4 5oz Sushi Grade Ahi Tuna Steaks
- Sea Salt to taste
- 1 bunch of scallions or Japanese green onions (negi)
- Peanut or grapeseed oil