Seared Tuna Shashimi on Baguette with Basil Mayo


Ah, there is nothing finer on God’s green earth than a sushi grade piece of Ahi tuna.

This epicurean delight is simple and delicious.

  • 1 8-ounce piece center-cut ahi tuna, skinless
  • 1 baguette sliced in half and sideways, like a sandwich
  • 1 tablespoon extra virgin olive oil for the pan
  • Kosher salt and freshly ground black pepper
  • Pinch of red pepper flakes
  • Grapeseed or canola oil for cooking
  • 1 small tomato sliced very thin
  • Romain lettuce-2 pieces to fit baguette
  • 1/4 Cup REAL mayonnaise
  • Basil-1/4 cup fresh basil minced
  • 1 garlic clove-minced

Season tuna on all sides with kosher salt freshly ,ground black pepper and red pepper flakes. In a sauté pan lightly coated with oil over medium-high heat, sear tuna quickly (25 seconds a side) to keep the inside a vibrant red and raw. Remove tuna to a plate and place in fridge to cool prior to slicing.

For the sauce:

Mix the basil, garlic and ,mayo until all is smooth.

Spread the basil mayo on both sides of the bread, layer the bottom half with lettuce and tomatoes and top with the tuna that you thinly sliced.

If you like fresh tuna, and I know you do, you will love this.

It’s so important to develop a relationship with your local seafood shop or “fishmonger”, especially if you are eating fish that is raw.

I eat a lot of oysters, tuna and almost raw to raw seafood. I couldn’t enjoy it if I didn’t trust the source from it came from.


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