As seen on Spike TV – Barnhouse Nashville Tuna Tataki
4-5oz tuna steak, sashimi grade ahi is ideal
1-2oz manzano bananas
.5 oz shaved coconut chips
1-2oz black radish, sliced as chips
.5 tsp fresh ginger
.5 tsp fresh basil
1 Haas avocado, cubed
2 Tbsp toasted sesame oil,
.5 tsp fresh squeezed lime
.5 tsp minced garlic
Fresh Cowhorn or Serrano for heat
Chinese five spice
Coconut oil spray
Prep: 5 min
Cook: 10 min
Enjoy: anytime minutes
Coat lightly the tuna steaks with 1Tbsp toasted sesame oil.
Salt and pepper to taste. Roast radish chips and shaved coconut on coconut oil coated baking sheet @350 for 7-10 minutes.
Coat generously with Chinese five spice.
Cube avocado and banana.
Mince hot pepper if you like it that way.
Grate ginger or finely chop, the juicier the better.
Muddle and chop basil.
Heat remaining Tbsp of oil on medium high in sauté pan.
With tongs, sear each side of tuna till color change, approx 20 seconds depending on heat source.
Immediately remove and cut into .5 inch slices or cube if desired for texture.
Toss all healthy ingredients with lime juice.
Alternate: serve slightly chilled.