Seared Rare Maguro with Pineapple Tōgarashi and Pan-Roasted Edamame
Pole-and-line-caught maguro (yellowfin, ahi tuna) from the pristine waters of Hawaii is seasoned simply with sea salt and cracked pepper, then seared over high heat for two minutes per side.
Served with a sweet and sour puree of pineapple and mango seasoned with tōgarashi (dried Japanese chili peppers) and a splash of fresh lime juice.
Pan-Roasted organic edamame completes the dish..
While yellowfin tuna is found throughout most of the world’s oceans, troll/pole-caught from U.S. waters are contain less mercury than the larger longline and purse seine-caught fish found in international waters. Hawaii enforces strict bycatch regulations, helping this fish to earn a “best choice” rating from Seafood Watch.
forknbarrel said,
September 9, 2012 at 9:55 pm
Yum! That sounds so good.