Recipe created by 2016 Glorious Bites Semi-finalist: Jodi Taffel
This glorious appetizer from Jodi Taffel, one of our Los Angeles Glorious Bites 2016 Semi-Finalists pairs perfectly with our Sonoma Brut sparkling wine. The seared ahi marinated in sweet tamari on watermelon cubes is delightful on your taste buds. The bright acidity of the wine with a toasty finish helps balance out all the wonderful flavors in this bite.
1/2 cup Tamari Sauce
1/2 cup Sugar
1 teaspoon Mirin
1/4 cup White Sesame Seeds
1/4 cup Black Sesame Seeds
1 pound Sushi Grade Ahi Tuna
2 tablespoons Extra Virgin Olive Oil
1 cup Mayonnaise
1/4 cup Srirracha Sauce
1 teaspoon fresh Lemon Juice
2 cups ripe Seedless Watermelon
1/4 cup fresh Chives
1. Combine tamari, sugar and mirin in a small saucepan set over medium heat. Cook until sugar is completely dissolved and liquid has reduced by half. Pour into a large shallow dish (like a casserole dish) and set aside to cool to room temperature.
2. Pour sesame seeds onto a plate and toss together so the 2 colors combine.
3. Using the sharpest knife possible, slice the ahi into long rectangles. (You’ll want to be able to slice them after they’re seared, into pieces that will fit on top of the watermelon cubes).
4. Dip the ahi in the marinade, rolling it around so all the fish is coated.
5. Roll the ahi in the sesame seeds, completely coating the fish on all sides.
6. Place the olive oil in a skillet set over medium heat and sear the ahi on all sides. Transfer to a covered container and place in the fridge until ready to serve.
7. While ahi cools, place mayonnaise, Srirracha, and lemon juice in a small bowl and whisk to combine. Set aside to cool to room temperature.
8. Working from the center of the fruit, cut watermelon into rectangles, approximately 1 inch long, 1/2 inch tall and 1/2 inch wide.
9. To assemble, place watermelon cubes on a serving platter. Slice the ahi 1/4 inch thick and place on top of watermelon. Top with a dollop of spicy mayo and a few pieces of chive.