@Home: Seared Ahi Tuna

A and I have been catching up on Madmen the past few weeks (we missed the boat when it first came out). Through most of season 2 I've learned that to properly hook your client, come out firing with your best idea first. Ok, perhaps I'm making that up and I'm really just wanting a fully stocked liquor cabinet in my office for Mondays like this. At any rate, here's one of my favorite dishes I've put together. (Fair warning, pictures are a result of iphone camera and my jimmy hands...proper photo documentation in future postings will be done by the professional in the family)

.5 lb yellow-fin tuna
white/black sesame seeds
salad greens
red bell pepper
wonton sheets
asian ginger vinaigrette
edamame as a side
6 pack Breckenridge SummerBright to get me through the evening



Prepared the wontons first. Not necessary, but adds a nice texture to the rest of the salad. Cut up into strips




Threw them into some hot olive oil for roughly 30-40 seconds (till they puff up and turn brown)



result = crunchy goodness



Tuna + Sesame seed mix



Cooked on high heat using some olive oil. 90 seconds on one side, 60 on the other.



Sliced to perfection



And the final product with some tossed salad greens and julienned red bell peppers



Came out fan-friggin-tastic. Honestly, I'm not sure that I'd change a thing. After I took it off the pan, I placed the tuna in the freezer for 10 minutes or so while I prepared everything else. This firmed it up a bit to make slicing easier. A and I were both extremely pleased with the result and this will definitely be in the dinner rotation in the near future.