Ingredients
Ahi, the freshest hunk you can find
Canola oil, or ideally, Macadamia Nut Oil
Nori furikake, enough to coat the outside of the fish
Canola oil, or ideally, Macadamia Nut Oil
Nori furikake, enough to coat the outside of the fish
What To Do
Get a rectangular piece of ahi that is about 1" (h) x 2" (w) x 6-7" (l). This is to get a even sear on all sides. Rub with macadamia nut oil and press furikake on all sides.
Heat a non-stick or cast iron pan to nearly high. Water should immediately sizzle and vaporize. If using non-stick, drizzle a tiny bit of macadamia nut oil into the pan. The key is a very hot pan.
Sear each side of the ahi for 5-10 seconds. That's right, 40 seconds of cooking, max. Use your sharpest knife and slice thinly. Eat as is or piled onto a salad. The first time we had this, it barely made it from the cutting board to the plate.
Heat a non-stick or cast iron pan to nearly high. Water should immediately sizzle and vaporize. If using non-stick, drizzle a tiny bit of macadamia nut oil into the pan. The key is a very hot pan.
Sear each side of the ahi for 5-10 seconds. That's right, 40 seconds of cooking, max. Use your sharpest knife and slice thinly. Eat as is or piled onto a salad. The first time we had this, it barely made it from the cutting board to the plate.
Notes
- In the SF Bay area, for ahi, I like Nijiya, then Mitsuwa. Costco has good ahi occasionally as well.
- In Hawaii, I suppose I'd ask my sister if she's in town, then the supermarket.
