Seared Ahi and Baked Tomato with Mustard Soy Sauce

Yellow fin tuna, or ahi, is widely used in raw fish dishes like sashimi. As one of my favorite fish to eat, ahi has a medium-mild flavor with a firm texture. If you ever decide to try cardboard, don't order it cooked more than medium rare, as it also loses its wonderful flavor. Generally speaking, the more fat marbled in the meat, the higher quality and flavor it has.
The quick sear of the ahi and the dehydrated tomato, complimented by mustard soy sauce, all play its part as a strong flavor profile to each savored bite.

Seared Ahi and Baked Tomato with Mustard Soy Sauce Recipe
Ahi- 4 oz piece
Salt and Pepper- As Needed
Avacado- 1/2 Piece

Mustard Soy Sauce
Mayo- 1 Tablespoon
Soy Sauce- 3 oz.
Mirin Rice Wine- 1 oz.
Rice Wine Vinegar- 1/2 oz.
Whole Seed Mustard- 1 Tablespoon
Brown Sugar- 1 Tablespoon
Sage- 1/2 teaspoon

Baked Tomato
Roma Tomatoes- 1 Piece Salt and Pepper- Drizzled on top

Preparing the Tomato
Preheat your oven to 300 degrees. Slice the tomato 1/4 inch. Place your tomatoes on some foil that has been pre-oiled or sprayed with Pam. Sprinkle some salt and pepper and place in the oven for 40 minutes.

Preparing the Sauce
Mix all ingredients well and then season. Mince the sage and add at the end. Remember that you just want to get a hint of the sage, for the herb can overpower the sauce if you put too much

Preparing the Ahi
Season the Ahi on both sides. Bring your saute pan to high heat, then drizzle some oil to coat the pan. Quickly sear the ahi for no more than 20 seconds. Flip and do the same to the other side. Take the ahi off the pan once you see the even cooking of both sides of the fish and place on your cutting board. Slice the tuna in uniformed thin cuts

Plating and Garnish
Layer the tomatoes on your plate, fan out the ahi on top, drizzle some sauce on and around the protein, then garnish with a slice of avacdo and a sage leaf. Voila!