I got on this seared ahi kick, and have been wanting to prepare it on the grill for a while.  There are two places in Phoenix where I love their seared ahi.  The first is at Steamers in the Biltmore Fashion Park.   Their Dinner menu has an Ahi Au-Poivre, Pepper-seared Ahi served with wasabi mashed potatoes, spring rolls and Ponzu sauce.  The wasabi mashed potatoes have the perfect amount of zing to your nose….Delicious!  They also have a seared ahi on the lunch menu, but it does not compare to the Ahi Au-Poivre. 

My second favorite is the Z’Tejas where they have a Seared Sesame Ahi Tuna appetizer.  It is served with peppercorn vinaigrette and spicy soy mustard.  I love these sauces, and wish they had it in a lunch or dinner portion!  Below was my attempt to try to come close to the Z’Tejas recipe.  I didn’t get very close, but it is still pretty good.  If anyone has the Z’Tejas secret, I would love to know. 

See the Shrimp on the Barbie post for the recipe made with this meal.

Ingredients

• Two 3/4 pound Ahi steaks (make sure you buy sushi grade fish)
• Pink Peppercorn Vinaigrette (see recipe below)
• Spicy Mustard Soy Sauce (see recipe below)
• 1 tablespoon paprika
• ¼ teaspoon cayenne
• 1 teaspoon sugar
• 1 teaspoon fresh ground pepper
• ½ teaspoon garlic powder
• ¼ teaspoon sea salt
• Black Sesame seeds
• Pickled ginger

Mix all seasonings (exclude sesame seeds) in a bowl to create the rub.  Rub both sides of the Ahi and press lightly into the fish.  I use about 2 teaspoons of the rub on each steak.  Next generously sprinkle the sesame seeds on the fish and press into the fish.

Turn your grill on high heat with the lid closed.  Make sure you lightly oil the grates.  Let it get to about 480 degrees.  With the lid open, sear the tuna on high heat about 3 minutes per side, leaving it raw on the inside.  I use a spatula to make it easier to turn.  Pour about 2-3 tablespoons of Peppercorn Vinaigrette over the fish.  Drizzle the Spicy Mustard Soy Sauce over the Ahi.  Serve with pickled ginger.

Pink Peppercorn Vinaigrette

• 2 tablespoon red wine vinegar
• 2 tablespoons fresh lemon juice
• 4 tablespoons olive oil
• 1 tablespoons pink peppercorns, slightly crushed
• 1 teaspoon fresh ground pepper
• ¼ teaspoon sea salt
• ½ cup flat leaf parsley, finely chopped

Mix the vinegar, lemon juice and olive oil together.  Add the parsley, peppercorns, ground pepper and salt.  Mix well.  Leave at room temperature if you will be using it soon.
 

Spicy Mustard Soy Sauce

• 1/3 cup Dijon mustard
• 1 tablespoon honey
• 3 tablespoons soy sauce
• 2 jalapeño peppers, finely chopped
• 1 teaspoon cayenne pepper
• 2 teaspoon chopped garlic
• 2 teaspoons real horseradish (not the creamy stuff)

Mix all ingredients together in a bowl.  Leave at room temperature if you will be serving soon.

Simple Asparagus

Grilling Asparagus is simple.  Put the asparagus in a large freezer bag with about 1 tablespoon of olive oil, 1teaspoon of fresh ground pepper and 1 teaspoon of sea salt.  Seal the bag and work the asparagus around to get them fully coated.  Place directly the grill at high heat and cook them for about 15 minutes, turning occasionally. 

-GrillDude