Ben Cosgrove, Guest Chef
1 lb fresh Ahi tuna loin
Black sesame seeds
1 jar oyster sauce
1 can wasabi
1 bottle Sriracha or other hot sauce
4 to 6oz. mixed oil
(1/2 olive oil - 1/2 corn or vegetable oil)
Cut Ahi into 1 inch x 3/4 inch strips, and dry with paper towels. Spread sesame seeds on a plate. Roll Ahi in sesame seeds until well covered (you should not be able to see the red of the Ahi). Refrigerate for at least one hour. You want Ahi to be as cold as possible. In a large saute pan, add enough mixed oil to lightly cover bottom, heat until almost burning (right before the oil starts to smoke). Place Ahi in pan and cook, turning until all sides of the Ahi turn white.
Combine in bowl equal parts of oyster sauce and water, mix well. Add wasabi and Sriracha to taste. Place Ahi on tray and serve with dipping sauce.
Serves 4 to 6 for appetizers