Furikake Seared Ahi Tuna & Shrimp
Lilikoi Nam Pla
Serves 4
Lilikoi Nam Pla:
3 oz. – Lilikoi Puree (Passion Fruit Puree)
2 oz. – Water
1 oz. – Fish Sauce
2 Each – Shaved Shallots
4 Each – Shaved Cloves of Garlic
1 Each – Large Vine Ripened Tomato (Peeled, Seeded & Finely Diced)
2 Tbs. – Finely Sliced Green Onion
2 Tbs. – Minced Fresh Cilantro
2 Tbs. – Granulated Sugar
1 Tsp. – Sriracha (Substitute Tabasco Sauce If You Need)
Season To Taste – Salt & Pepper
Procedure for Nam Pla
Combine All Ingredients Above In A Mixing Bowl, Mix Well And Let Sit Till You Are Ready To Serve.
Shrimp:
12 Each – Peeled & Devained Shrimp (16/20 as Your Size)
Procedure for Shrimp
Have A Pan Of Salted Water Boiling A Head Of Time. Take All The Shrimp And Cut Down The Back To Butterfly (Don’t Cut All The Way Through). Toss The Shrimp In To The Boiling Water And Cook For 30 to 60 Seconds, Than Pull Out Of The Water With A Strainer And Let Sit Till Room Temperature. (Do Not Run Cold Water Over Shrimp It Will Make Them Tuff)
Tuna:
2 Each – 3oz Blocks Tuna
3 Tbs. – Canola Oil
1 Tsp. – Furikake (Seaweed & Sesame Seeds)
Season To Taste – Salt & Pepper
Procedure for Tuna
Coat All Sides Of The Tuna With The Furikake And Sear In A Hot Sauté Pan. Sear Each Side For Only 10 Seconds. Lightly Season With Salt And Pepper Once Seared. Slice Each Block Of Tuna Into Six Pieces.
Plating:
Place Three Shrimp On A Plate, Place One Slice Tuna On Shrimp, Repeat 2 More Times. Then Ladle Nam Pla Over All Three Shrimp & Tuna Bundles And Serve.
