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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 

  • 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) 
Directions (Step by Step)

  1. Preheat Oil to 375 degrees. 
  2. 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. 
  3. 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. 
  4. 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). 
  5. 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. 
  6. Drain ginger in a mesh strainer. 
  7. 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.
  8. Enjoy!