Avalon Seared Sashimi

Chef Mark Ellman, Mala Ocean Tavern


One block sashimi grade ahi 4 oz

Chopped fresh mint basil cilantro

1 tsp each

olive oil 4 tbsp

roll ahi in oil then into mixed herbs

sear for 3o seconds on each side over med heat

slice as thin as possible


in a saucepan

add 1 cup dry white wine

½ cup thin sliced shiitake mushrooms

1 tsp of each

chopped ginger

chopped garlic

chopped onion

2 oz soy sauce

1 tsp sambal

Over high heat add all of the above ingredients. Cook until reduced by half then add 3 oz unsalted butter whisk in till smooth. Add 2 tsp minced chives. Sauce the plate with 4 oz of shiitake sauce. Place ahi on top of sauce. Garnish with toasted sesame seeds. Serve.