This Blackened Ahi Tuna with a Raspberry Balsamic Glaze can be eaten alone or served sushi-style. Either way, your first bite will explode with delicious flavor.
Don’t forget Chef’s rule, be nice to the rice!
Want to see how it’s done? We have the video right here.
Blackened Ahi Tuna
- 1/4 cup Seafood Blackening Season
- 10 ounces Wild Tuna, Block Ahi or Yellow Fin
- 1/4 cup Avocado Oil
- 2 cups Sushi Rice
- 1/4 cup Green Onion
Raspberry Balsamic Glaze
- 3/4 cup Raspberry Balsamic Vinaigrette
For The Tuna
- 1 Set tuna on a small plate and coat all 4 sides with the blackening seasoning. Allow to sit for 5 minutes. Using a small skillet add the avocado oil and turn on medium high heat until the oil starts to smoke. Carefully add the seasoning tuna to the hot oil and allow cooking for about 2 minutes or until the surface has a nice black caramelize color. Turn to the other side and repeat the same.
- 2 Remove tuna from hot oil and place on a small plate. Allow to cool completely before slicing. About 5 minutes.
- 3 When cool try and cut the exact shape and diameter of the mold for best presentation. Slice the tuna very thin long ways so you can roll up if you choose. Set aside and wait for the rice mold.
For The Rice Mold
- 1 Slice the cucumber in half to make it easy to handle. Slice slices about 1/8 inch thick. Cut the cucumber to the shape of the mold which will be about 1 inch x 2 inches. Cut the number of pieces so that each mold has 1 cucumber slice.
- 2 Using your fingers grab about 2 tablespoons of the warm rice and start to mold the rice into a 2 inch by 1 inch block.
- 3 Carefully place your molds on to a long plate in a creative manner. Carefully lay one slice of the tuna over each rice mold or you can roll the slices up and place one on each side of the mold. About 5 to 6 molds per person.
- 4 Drizzle the Sauce over the Oshi Sushi mold in a creative way. Garnish with fresh parsley leaf.
For The Sauce
- 1 Drizzle sauce over tuna and rice. If the balsamic is too thin, use a medium skillet on medium high add the raspberry balsamic vinegar and continue cooking until you have syrup like texture. Transfer to a small squeeze bottle.