- Recipes Home
- Interest Groups
Wasabi Pea Pistachio Crusted Ahi with a Watermelon Salad Recipe Video
|Coconut milk||1 1⁄2 Cup (24 tbs) (For the rice)|
|Black rice||1 Cup (16 tbs), cooked (Chinese Black forbidden rice)|
|Salt||1⁄2 Teaspoon (To taste, For the rice)|
|Pepper||1⁄2 Teaspoon (To taste,For the rice)|
|Oyster mushrooms||1 Cup (16 tbs) (For the Mushrooms)|
|Arugula||1 1⁄2 Cup (24 tbs), divided (1/2 cup for the rice + 1 cup for the salad)|
|Braising mix||3⁄4 Cup (12 tbs) (For the Mushrooms)|
|Kabayaki sauce||1 Tablespoon (For the Mushrooms)|
|Pistachio||1⁄3 Cup (5.33 tbs), crushed (For the ahi)|
|Wasabi pea||1⁄3 Cup (5.33 tbs), crushed (For the ahi)|
|Furikake||1⁄3 Cup (5.33 tbs), crushed (For the ahi)|
|Ahi tuna loin||3⁄4 Pound, halved|
|Seedless watermelon||2 Cup (32 tbs), cut into large cubes (For the Salad)|
|Goat cheese||2 Tablespoon, crumbled (For the Salad)|
|Micro basil||1 Teaspoon (For the Salad)|
|Balsamic vinegar||1 Teaspoon (For the Salad)|
|Extra virgin olive oil||1 Teaspoon (For the Salad)|
|Wasabi soy butter||2 Tablespoon (For garnish)|
Calories 1732 Calories from Fat 691
% Daily Value*
Total Fat 80 g123.7%
Saturated Fat 48.4 g242.1%
Trans Fat 0 g
Cholesterol 38.6 mg
Sodium 1541.7 mg64.2%
Total Carbohydrates 187 g62.5%
Dietary Fiber 18.3 g73.2%
Sugars 30.5 g
Protein 70 g139.7%
Vitamin A 166.8% Vitamin C 91.9%
Calcium 34.3% Iron 37.7%
*Based on a 2000 Calorie diet
1.Heat a pan and pour the coconut milk in it.
2.Add the cooked black rice and simmer it for 5 minutes, stirring continuously.
3.Season with salt and pepper, remove from heat and set aside.
4.In a pan, add the mushrooms.
5.Add the arugula and the braising mix. Cook until everything gets softened but not mushy.
6.Drizzle the kabayaki sauce, mix it in and set aside.
7.Mix together the crushed pistachio, wasabi peas and the furikake.
8.Take the ahi and roll one side in the crushed mixture.
9.Put on the hot grill and cook on either sides and done to your liking.
10.On a place, pour in a cup of arugula leaves.
11.Add the water melon cubes to it.
12.Add the crumbled goat cheese and the micro basil.
13.Drizzle the balsamic vinegar and the extra virgin olive oil.
14.On a plate, add two tablespoons of the black rice.
15.Top with the cooked mushrooms and the greens.
16.Place the piece of pistachio and wasabi pea crusted ahi on top.
17.Drizzle the wasabi soy butter around the ahi and serve alongside the watermelon salad.