Try this easy, Ahi tuna recipe, with honeynut squash and nectarine.
I love all the different textures and flavors in this recipe to this ahi tuna recipe . It might not be your first thought on what to do with these ingredients, but it will be one to remember. This is a late summer appetizer that has a little sweet and spice on multiple facets. This is a recipe that compresses cured honeynut squash along with fresh nectarines and raw tuna.
The whole dish comes together with the addition of ponzu dressing and cayenne pepper jam. The jam, ponzu, and honeynut squash can easily be done a day in advance so the recipe can come together really quickly. Here is the tuna recipe I hope you enjoy it!
Ahi Tuna recipe with Honeynut and Peach[/caption]Tuna, Honeynut Squash, and Nectarine
Honeynut Squash
- 1 small Honeynut squash ( peeled and sliced very thin)
- 1 tbsp sugar
- 1 tbsp salt
Ponzu
- 1/4 cup orange juice
- 1/8 cup lime juice
- 1/8 cup lemon juice
- 1/8 cup tamari soy sauce
- 1 tbsp ginger (minced)
- 1 clove garlic (minced)
- 1 tbsp cilantro (chopped)
- 1 tbsp sambal chili paste
- 2 tsp sesame oil
Tuna
- 8 oz tuna (sliced thin)
- 1 nectarine (peeled and sliced thin)
Cayenne jam
- 1 1/2 cup cayenne peppers ( minced)
- 2 cups water
- 1 1/2 cup sugar
- 1 tbsp pectin
- 1/2 tbsp salt
Garnish
- 1 whole radish (sliced thin)
- 2 tbsp cilantro micro leaves
- 1 tsp sansho pepper
How to make ponzu
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Place all the ingredients in a bowl and let them marinate together for at least 30 minutes. Set aside until ready to use.
How to make cayenne jam
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Place sugar, water, cayenne into a pot. Bring to a boil and cook for 5 minutes, then add the salt and stir in the pectin.
Cook for another 2-3 minutes and then turn off the heat and allow to cool or jar immediately into sterilized jars and can according to canning procedures.
How to compress honeynut squash
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In a bowl add thinly sliced squash and add salt and sugar. Then place everything into a cryovac bag and seal air tight to compress. Allow to compress at least 4 hours or overnight.
To finish
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Take the tuna and the nectarines and alternate the pieces dress both with a spoonful of ponzu. Then take your cured honey nut squash out of the cryovac bag and shingle them in a neat row.
Smear the cayenne jam on one side of the squash then flip it over and place on top of the tuna and the nectarine. Top the squash with sansho pepper, radish, a touch more ponzu, and cilantro. Serve and enjoy this wonderful appetizer!
