Seared Togarashi Spiced Ahi with Aiea Watercress and Blood Orange SaladSeared Togarashi Spiced Ahi with Aiea Watercress and Blood Orange Salad
Seared Togarashi Spiced Ahi with Aiea Watercress and Blood Orange Salad
Seared Togarashi Spiced Ahi with Aiea Watercress and Blood Orange Salad
Darryl Fujita (Sullivan Family Kitchen Chef)
Darryl Fujita (Sullivan Family Kitchen Chef)
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Recipe - Foodland Mililani
Seared togarashi spiced ahi
Seared Togarashi Spiced Ahi with Aiea Watercress and Blood Orange Salad
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
Ahi Blocks, 2 Blocks (5-6 Ounces each)
Togarashi, 1 Tablespoon
Kosher Salt, 1 Tablespoon
Canola Oil, 2 Tablespoons
Aiea Watercress, 2 Cups
Blood or Navel Orange, 2 Oranges
Sesame Oil, 1/4 Cup
Toasted Sesame Seeds, 2 Tablespoons
Directions

Ingredients

  • 2 ahi blocks, 5 to 6 ounces each
  • 1 tablespoon togarashi
  • 1 tablespoon kosher salt
  • 2 tablespoons canola oil
  • 2 cups Aiea watercress, 2 inch cuts
  • 2 blood orange or navel orange, juice and segments
  • 1/4 cup sesame oil
  • 2 tablespoons toasted sesame seeds

 

Directions for Seared Ahi:

  1. Lightly dust 1 side of the Ahi Blocks with togarashi and a touch of kosher salt.
  2. Preheat a skillet to medium high heat, add canola oil, pan should be lightly smoking.
  3. Sear only the side with togarashi, 1/4 of the way through.
  4. Using a very sharp knife, slice into 1/2 inch sections.

Directions for Aiea Watercress and Blood Orange Salad:

  1. Combine watercress, orange segments, juice from orange, sesame oil, sesame seeds, and a touch of Kosher salt.
  2. Gently toss.

To plate:

  1. Place the salad on a serving platter and shingle seared ahi on top.
  2. Drizzle ahi with remaining juices from salad and top with a few of the orange segments.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
Ahi Blocks, 2 Blocks (5-6 Ounces each)
Fresh Ahi Sashimi, Block
Fresh Ahi Sashimi, Block, 1 Pound
$40.99 avg/ea$40.99/lb
Togarashi, 1 Tablespoon
S&B Nanami Togarashi Chili Pepper
S&B Nanami Togarashi Chili Pepper, 0.52 Ounce
$4.29$8.25/oz
Kosher Salt, 1 Tablespoon
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 16 Ounce
$4.39$0.27/oz
Canola Oil, 2 Tablespoons
Not Available
Aiea Watercress, 2 Cups
Watercress, Local
Watercress, Local, 1 Ounce
$7.79$7.79/oz
Blood or Navel Orange, 2 Oranges
Navel Orange
Navel Orange, 0.5 Pound
Member Price
$1.00 avg/ea was $1.65 avg/ea$1.99/lb
Sesame Oil, 1/4 Cup
Family Pure Sesame Oil
Family Pure Sesame Oil, 12 Ounce
Member Price
$7.19 was $8.49$0.60/oz
Toasted Sesame Seeds, 2 Tablespoons
JFC White Premium Roasted Sesame Seed
JFC White Premium Roasted Sesame Seed, 8 Ounce
$9.99$1.25/oz

Directions

Ingredients

  • 2 ahi blocks, 5 to 6 ounces each
  • 1 tablespoon togarashi
  • 1 tablespoon kosher salt
  • 2 tablespoons canola oil
  • 2 cups Aiea watercress, 2 inch cuts
  • 2 blood orange or navel orange, juice and segments
  • 1/4 cup sesame oil
  • 2 tablespoons toasted sesame seeds

 

Directions for Seared Ahi:

  1. Lightly dust 1 side of the Ahi Blocks with togarashi and a touch of kosher salt.
  2. Preheat a skillet to medium high heat, add canola oil, pan should be lightly smoking.
  3. Sear only the side with togarashi, 1/4 of the way through.
  4. Using a very sharp knife, slice into 1/2 inch sections.

Directions for Aiea Watercress and Blood Orange Salad:

  1. Combine watercress, orange segments, juice from orange, sesame oil, sesame seeds, and a touch of Kosher salt.
  2. Gently toss.

To plate:

  1. Place the salad on a serving platter and shingle seared ahi on top.
  2. Drizzle ahi with remaining juices from salad and top with a few of the orange segments.