Best Pico De Gallo Seared Ahi Recipes

AHI TUNA LOADED NACHOS (POKE NACHOS) WITH WONTON CHIPS

Steps:

• Pour the oil in a large stock pot and heat over medium to 350 degrees F. Cut the wonton wrappers in half to make triangles. Once the oil is hot, gently drop 4-6 at a time into the oil and dunk. Fry them for 1-2 minutes until golden, then remove with tongs and place on a paper towel lined platter or bowl. Sprinkle with salt and repeat with the remaining wrappers. *If the wontons turn dark immediately, the oil is too hot. Lower the heat and wait a few minutes, then start again.
• Meanwhile, peel and dice the mango. Mix the diced mango into the pico de gallo for a fresh quick salsa. Add a little Sriracha or hot sauce if desired. Then whisk the mayo, honey and wasabi together. Salt to taste. Peel and slice the avocado.
• Once the other components are ready, heat a skillet to high heat. Cut the ahi steak in half lengthwise to create two thin steaks. Season both with salt and pepper, then pour the sesame seeds out on the plate and press both sides of each steak into the sesame seeds. Once the skillet is hot, sear the ahi steaks for approximately 1 minute per side, for the exterior is crusty, but the inside is still raw. Cut the ahi steaks into small cubes.
• To serve: Pile the wonton chips on a large plate or platter. Top with the shredded cabbage. Then sprinkle on the mango pico de gallo, followed by the ahi tuna cubes and avocado slices. Scoop the wasabi mayo into a squirt bottle and squirt over the ahi wonton nachos. Enjoy!

PICO DE GALLO

Steps:

• Mix ingredients together and season, to taste, with salt and pepper.

PICO DE GALLO SEARED AHI

Steps:

• In a medium bowl, combine tomatoes, green onions, lime juice, jalapeno and cilantro to make"Pico de Gallo" Cover and refrigerate to let flavors blend.
• Preheat a large skillet over high heat.
• Brush both sides of tuna with olive oil and season one side with black pepper.
• Add steaks to hot skillet, pepper side down.
• Sear for 2 minutes, then turn steak over and reduce heat to medium.
• Loosely cover skillet with foil and allow steaks to cook 5 minutes for rare, 7 minutes for medium.
• Serve on top of brown rice and spoon Pico de Gallo over each piece of tuna.
• Squeeze fresh lemon over the top and enjoy!

PICO DE GALLO

Steps:

• In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

SEARED AHI

Steps:

• Cut fish into 8 x 1 1/2 x 3/4-inch rectangular pieces.
• Combine soy sauce, sesame oil, wasabi, and hichimi.
• Add fish and marinate for 5 minutes.
• Heat a skillet over high heat; brush lightly with oil.
• Sear fish for 4 seconds on each side.
• Slice and place on bed of shredded vegetables.
• Serve immediately.

PICO DE GALLO FISH

Steps:

• Marinade any fish in honey mustard dressing, salt & pepper to cover while chopping Pico de Gallo.
• Chop each ingredient and add to a bowl, then toss like a salad.
• Place in frig while pan frying fish. I use coconut oil, (just enough to cover the bottom of the pan), to fry for about 3 or 4 minutes on each side.
• Top fish with Pico de Gallo & serve with a starch. I serve with home made pinto beans.

HOW TO MAKE PICO DE GALLO

Steps:

• Combine tomato, onion, jalapeno pepper, cilantro and green onion in a medium bowl. Season with garlic powder, salt, and pepper. Stir until evenly distributed.
• Refrigerate for 30 minutes before serving.

PICO DE GALLO

Steps:

• Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

PICO DE GALLO

Steps:

• In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.