Grilled Hamachi with Blood Orange and Fennel Topped with Sesame-Sriracha Aioli
The bold and savory Asian flavors work perfectly with the rich and decadent flavor of the Hamachi Tuna
Yield: 4 servings
1/3 cup tamari soy sauce
1 teaspoon sesame oil
1/2 teaspoon Sriracha sauce
2 cloves garlic, peeled and crushed
4 slices fresh ginger, 1/8-inch thick and lightly crushed
4 (6 ounce) Hamachi tuna steaks
Vegetable oil, for brushing grill grates
To make marinade, place tamari, sesame oil, Sriracha, garlic and ginger in a medium mixing bowl and whisk to combine. Pour marinade in a plastic zip-top bag, add tuna steaks, and seal. Turn bag several times to coat tuna steaks with marinade. Place in refrigerator and marinate 1 to 2 hours.
Remove tuna steaks from zip-top bag, drain and discard excess marinade, and pat dry. Place tuna on a large plate.
Prepare a hot charcoal fire, preheat a gas grill to high, or heat a large grill pan over high heat. Brush grill grates or grill pan with a thin coating of oil using a silicone pastry brush. Sear tuna on all sides, leaving the interior rare to medium-rare, about 2 minutes per side, flipping once with a fish spatula or tongs. Transfer tuna to a cutting board..
To serve, cut the tuna steaks into 1/4-inch thick slices using a sharp slicing knife. Arrange the tuna atop the salad. Top each serving with a dollop of aioli.
Shaved Fennel and Blood Orange Salad with
Citrus Champagne Vinaigrette
The orange suprêmes in this dish are a show-stopper! Not only will you impress your guests with your deft knife skills, but you will also love the way the sweet orange syrup melds with the tart champagne vinegar. After experiencing how easy it is to create your own homemade salad dressing, you will be forever reluctant to purchase a bottle again.
Yield: 4 servings
3 blood oranges
1 medium fennel bulb, fronds trimmed, cored, thinly sliced
1 tablespoon minced shallot
5 ounces baby arugula leaves, washed and dried
2 tablespoons Champagne vinegar or white wine vinegar
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Trim the peel from each orange to expose the segments. Working over a small mixing bowl to catch the juices, remove the orange segments from the membranes using a sharp paring knife and discard any seeds. Place the orange segments in another small mixing bowl and reserve the juice in the first bowl..
Whisk together vinegar, reserved orange juice, and shallot in a small mixing bowl. Let stand 15 minutes. Add the fennel and toss well. Drizzle in the extra virgin olive oil. Season with salt and pepper. Add the arugula and orange segments to the bowl and toss well. Serve immediately.
Traditionally a garlic mayonnaise, aioli is a simple and delicious condiment that’s great as a topping for fish, a sandwich spread, or as a salad dressing base. An immersion blender or regular blender makes this quick to pull together.
Yield: about 1 cup
2 large egg yolks
2 teaspoons dry mustard powder
1 teaspoon water
7 ounces vegetable or canola oil
1 tablespoon toasted sesame oil
2 teaspoons Sriracha sauce, plus more as needed
1 tablespoon lime juice, plus more as needed
Kosher salt and freshly ground white pepper
Whisk together the egg yolks, mustard powder, and water in a medium mixing bowl. While whisking vigorously, add vegetable oil in drops to form an emulsion. Continue whisking and slowly drizzling in the remaining oil to form a thick sauce. Whisk in sesame oil by drops.
Whisk in Sriracha sauce and lime juice. Taste and season with salt, pepper, additional Sriracha, and additional lime juice as desired. Cover and keep refrigerated until ready to use.