Ginger Soy Ahi Tuna with Grilled Pineapple and Dragon Fruit Salad
Join Chef David as he demonstrates how to prepare Ginger Soy Ahi Tuna cooked on an open fire, featuring Prairie Street Prime's premium Kosher Ahi Tuna loin. This recipe showcases live fire cooking techniques using a cast iron pan to create a perfectly seared tuna with vibrant, flavorful accompaniments.
Ingredients
- 1 Prairie Street Prime Kosher Ahi Tuna loin
- 1 cup soy sauce
- 1 cup minced pickled ginger
- 1 lemon
- 1 peeled pineapple
- 1 dragon fruit
- 1 cup chopped mint
- Olive oil
- Kosher salt
- Black pepper
Ginger Soy Dressing
Mix the minced pickled ginger and soy sauce in a bowl. Squeeze in the juice from half a lemon and stir to combine. Transfer to a ramekin for serving.
Preparation Instructions
Cut the tuna loin into a rectangular shape, approximately 2 inches thick, similar to the shape of a butter stick.
Heat a cast iron grill pan on the open fire. Place the whole peeled pineapple on the grill and turn it every 5 minutes to ensure even cooking.
Season the tuna generously on all sides with kosher salt and black pepper. Add olive oil to a cast iron flat top. Sear the tuna on all sides, including the ends, for 90 seconds per side.
Remove the tuna from the grill and slice. Add a squeeze of fresh lemon juice over the slices. Plate the tuna with the ginger soy sauce on the side for dipping and garnish with pomegranate seeds.
Grilled Pineapple and Dragon Fruit Salad
Cut the dragon fruit in half and scoop out the entire inside with a spoon. Cut the dragon fruit flesh into cubes and toss with chopped mint and lemon juice.
Remove the pineapple from the grill and cut it into cubes. Add the pineapple cubes to the dragon fruit mixture and place the combined salad back into the dragon fruit shell. Serve alongside the Ahi tuna.
Bete'avon
