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Spicy Ahi Steak with Cucumber-Jalapeño Salad and Chili Kewpie Sauce

Print Recipe
Cook Time 30 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 ahi tuna steaks
  • 1/2 large cucumber thinly sliced
  • 1 jalapeño thinly sliced
  • 1 avocado 1/2 per person
  • 4 tablespoons rice wine vinegar divided
  • 2 tablespoons soy sauce
  • 1/2 tablespoon soy sauce for topping
  • 1 tablespoon ginger paste
  • 3 tablespoons Kewpie mayo
  • 1 tablespoon chili oil plus more for topping
  • 1 tablespoon chili crunch plus more for sauce
  • Minced garlic to taste
  • Sesame seeds
  • Salt and pepper to taste

Method
 

  1. Start the rice in the rice cooker.
  2. Slice the cucumber and jalapeño very thinly (a mandolin works well).
  3. In a bowl, combine the cucumber, jalapeño, most of the rice wine vinegar, 2 tablespoons soy sauce, ginger paste, 1 tablespoon chili oil, and 1 tablespoon chili crunch. Mix thoroughly and refrigerate.
  4. In a small bowl, combine the Kewpie mayo with a dash of rice wine vinegar, a splash of soy sauce, chili oil, and chili crunch to make the sauce.
  5. Salt and pepper both sides of the ahi steaks, then pat both sides with sesame seeds.
  6. Heat a pan until very hot, add oil, and place the ahi steaks in the pan.
  7. Pan-fry each side for 2-3 minutes, depending on how raw or cooked you like the center.
  8. Serve the seared ahi sliced, topped with the chili-kewpie sauce, alongside the cucumber-jalapeño salad and half an avocado. Finish with a drizzle of soy sauce and chili oil.