Seared Ahi on Cassava Chip with Wasabi Cream Sauce and Pickled Ginger
With Willards Kitchen All Purpose Seasoning
Makes about 40 pieces What a wonderful way to re-invent sushi...on a light, crunchy and different chip. This simple bite is great as an appetizer for any occasion. Ingredient List
Directions (Step by Step)
- 1 saku block of yellowfin ahi tuna (about 12 oz) –buy at some local markets or at any Asian food store
- 1 Tablespoon wasabi powder mixed (bloomed) with 1 tablespoon water
- 1 cup sour cream
- Jar of pickled ginger
- 3 Tablespoons Willards Kitchen All Purpose Seasoning
- 1 small Cassava root (aka yucca), peeled and sliced on mandolin (about 1/8” thick) water bath not needed
- Oil for frying of chips and for searing of ahi (canola and vegetable will work)
- Preheat Oil to 375 degrees.
- Fry chips until they are a golden brown color, about 2-3 minutes, drain on towel and season with Willards Kitchen All Purpose Seasoning, set aside.
- Slice Ahi lengthwise to have 2 equal size, bar shaped pieces (1” x 1” x about 5”) season all sides of ahi with about 1 tablespoon Willards Kitchen All Purpose Seasoning.
- In a med-high sauté pan with a little oil, sear ahi on each side for about 20-30 seconds, leaving the middle rare, remove and chill in refrigerator for easier slicing (partially freeze if you are having trouble slicing).
- To make wasabi sauce, mix water with wasabi powder until combined and mix that into sour cream. Add 1 teaspoon of Willards Kitchen All Purpose Seasoning.
- Drain ginger in a mesh strainer.
- To assemble, place one piece of ahi on cassava chip, add a small dollop of wasabi sauce and finish with a slice of pickled ginger.