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Cuisine

Sesame Crusted Ahi with Soy Ginger Aioli

Demonstrated by: Brenda Tanaka and Jason Kiyota.
The Food Company on November 16, 2003.

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Ingredients:

Sesame Crusted Ahi with Soy Ginger Aioli

  • 1/2 cup black sesame seeds
  • 1/2 cup white sesame seeds
  • Salt and pepper to taste
  • 1/2 lb block fresh sashimi-grade ahi (yellowfin tuna)
  • Vegetable oil for frying
  • Soy Ginger Aioli

Soy Ginger Aioli:

  • 4 cloves garlic
  • Dash of salt
  • Dash of pepper
  • 2 egg yolks
  • 1/2 cup olive oil
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons finely grated fresh ginger root
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar

Directions:

In a shallow dish, combine sesame seeds, salt, and pepper. Coat ahi block with sesame seed mixture. Heat a heavy skillet with vegetable oil over high heat. Sear sesame-coated ahi for 30 seconds on each side. Thinly slice ahi and serve with Soy Ginger Aioli. Makes 2 servings.

Soy Ginger Aioli:
Press garlic cloves through a garlic press; place in food processor or blender. Add salt and pepper. Add egg yolks, one at a time, and pulse until combined. Set processor or blender on low speed, remove the feeder cap and slowly add the olive oil in a steady stream. Process or blend until sauce starts to thicken. Add lemon juice and slowly continue to add any remaining oil. Add ginger, soy sauce, and sugar; process or blend until smooth. Makes about 1 cup.

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