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Wok Charred Ahi with Asian Cole Slaw Recipe

From: SWEET LIFE 

Recipe courtesy: Chef Peter Merriman, Merriman’s Restaurants merrimanshawaii.com

Ah, the memories. Valentine’s Day is usually one of those holidays you don’t forget, and in Marissa’s case, there’s no question about that – this one is definitely unforgettable.

Serves: 2

Ingredients:

  • 2 (6-8 ounces each) ahi tuna steaks (¾” thick)
  • Marinade (see recipe below)
  • Dipping sauce (see recipe below)
  • Slaw (see recipe below)

Directions:

  1. Roll two, sashimi-style cuts of ahi in marinade, and sear in a hot wok or hot skillet, for 30 seconds per side.
  2. Slice and serve with Dipping Sauce and Asian Cole Slaw.

Marinade

Ingredients:

  • ½ cup vegetable oil
  • 2 teaspoons shallots, chopped
  • 2 teaspoons fresh ginger, grated
  • 2 teaspoons garlic, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 2 teaspoons dried chilies, crushed
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • juice from ½ a lemon

Directions:

  1. Mix all ingredients together. Set aside.

Dipping Sauce

Ingredients:

  • 2 tablespoons wasabi powder
  • 2 tablespoons water
  • 1 cup soy sauce
  • ? cup fresh lemon juice
  • ? cup mirin (Japanese sweet cooking wine)

Directions:

  1. Make a thick paste with the water and wasabi powder.
  2. Add the soy sauce, lemon juice and mirin. Mix well and reserve.

Asian Cole Slaw

Ingredients:

  • 1½ cups Chinese cabbage, thinly sliced
  • ½ cup mung bean sprouts
  • ½ cup Bermuda onion, thinly sliced
  • ¼ cup cilantro, chopped

Directions:

  1. Mix all ingredients together. Chill until ready to serve.
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