Seared Ahi with Braised Bok Choy & Wasabi Smashed Potatoes

Looking for a simple date night dish? This tasty meal was one of the first Katie made for her soon-to-be hubby and is sure to please for any celebration or dinner party. This go ’round Katie hosted a special “LIVE @ LUNCH” segment in our film studio with visiting touring musicians, Whitherward.

Seared Ahi with Braised Bok Choy & Wasabi Smashed Potatoes (Serves 2-3)

Instructions & Ingredients:

WASABI SMASHED POTATOES:
6 Medium Potatoes
3/4 Cup Heavy Whipping Cream
3/4 – 1 Whole Stick of Butter (pending the consistency you want)
Wasabi Powder (4 heaping Tablespoons or to taste, some wish to have stronger than others)
Salt & Pepper (to taste)
In a large pot bring water to a boil. Peel potatoes and add with 1 Tb. of olive oil in water. Cook until soft and drain. Place back on stove and add cream and butter to your desire. To achieve smashed potatoes with chunks do not whip in full. Smash to consistency you want. Add wasabi powder. You can easily do this well in advance and place in fridge to be re-heated prior to searing Ahi.

SEARED AHI:
2 Medium Sushi Grade Ahi Steaks
3/4 c. Black Sesame Seeds
3/4 c. White Sesame Seeds
3/4 c. Panko Crumbs (Japanese Bread Crumbs)
3 Eggs
1 Tb. Water
2 c. Flour
4 Tb. Grapeseed or Olive Oil
Mix Panko, Black and White Sesame Seeds and place in rectangular baking dish. Lightly beat eggs and add 1 Tb. water. Place in another baking dish in preparation for dousing tuna. Place flour in a large bowl and drop in Tuna to cover with flour. Take tuna and pace in egg wash then in panko and sesame mix. Tuna should be evenly coated individually with flour then egg then panko/sesame mix. Heat pan with Grapeseed or Olive Oil. Ensure high heat for Ahi to sear quickly, approximately 3-4 minutes on each side but not cooking fish. Place on cutting board and let rest. When ready to serve slice at an angle – ahi should be raw on inside but crisp on outside.

BOK CHOY:
8 Baby Bok Choy Heads
1 Clove Garlic
2 Tb. Sesame Oil
1 Medium Onion
Smash and finely chop garlic clove. Heat pan with Sesame Oil. Add Garlic and onions on medium heat until onions are translucent and garlic is cooking. Add Bok Choy and cook until slightly golden brown and al dente – aka not soft and overcooked still achieving crispness.

GINGER SOY SESAME MARINADE (AKA Katie’s kick ass use-it-on-everything Sauce!)
1/2 C. Soy Sauce
1/2 C. Brown Sugar
1/4 C. Rice Wine Vinegar
1/4 C. + 1 Tb. Lime Juice
2 Cloves Minced Garlic
1 Small Minced Shallot
1/4 C. Sesame Oil
Mix together all ingredients but Sesame Oil. Slowly add Oil and whip to emulsify the sauce and thicken. You may also add into a blender versus doing by hand.

PLATING:
Place potatoes on dish with bok choy just aside. Ahi can be placed directly on top with drizzled sauce on tuna and potatoes for everything happiness!

Category: Family Style
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