seared ahi with glass noodles and seawead

My brother came over for lunch yesterday, so I decided to make some seared ahi tuna with a mixture of glass noodles, seaweed, and mushrooms in a sesame sauce. The ahi is very simple to do, but make sure you get SUSHI GRADE fish. Heat up a cast iron or stainless steel pan (without oil) for five minutes. Coat the Ahi with oil and a bit of wasabi, and then cover all sides with toasted sesame seeds (i used black and white sesame). Pat the seeds on tight, and sear each side for 1-2 minutes max.

Here is how to do the sesame sauce:

• 1 tablespoon fresh ginger
• 1/4 cup olive oil
• 1/4 cup toasted sesame seeds
• 3 tablespoons sesame paste
• 1 tablespoon chili paste (optional)
• 2 tablespoon soy sauce
• 1 tablespoon oyster sauce
• small drizzle of sesame oil

Now boil two servings of glass noodles (also known as bean thread noodles), and soak some dehydrated seaweed strips. Mix the sauce with the noodles and seaweed. Now taste it to see if you want to add anything. Make it how you like it, and forget about the recipe if you want to. Saute some Beech mushrooms (or any mushroom you like) and pile them on top of the noodle mixture when you plate it. Then top it with the seared ahi. This is a cold lunch, so its easy to time everything perfectly. Just don’t get caught up in everything and overcook the fish. If you like fully cooked fish, then by all means charge it.