Firebirds Wood Fired Grill menu: Seared Ahi Tuna Part II

 In the previous entry titled “Firebirds Wood Fired Grill menu:Seared Ahi Tuna Yassy’s version Part I“, I wrote that I love visiting restaurants and re-create the dish I like and also I like to put a twist to the dish.

 Firebirds Wood Fired Grill restaurant’s Seared Ahi Tuna (Appetizer), is very flavorful and it is not necessary be authentic Japanese Sashimi dish, but it is very tasty.

 My husband is not a big fan of fish, but he loves ordering the dish and munches them away. Tuna is actually one of oily fish along with Mackerel,Sardine,and Salmon that provides healthy omega 3 fatty acids (Anti- inflammatory) and I like the fact he eats the fish that is high in Omega 3 fatty acids.

 At some restaurants, they drizzle spicy Thai version of hot sauce  called “Sriracha” over the sesame crusted seared Ahi Tuna with soy dipping sauce.

 I can see that they are trying to make the plate as Asian as possible but Sriracha is very very salty if you taste it straight, and Tuna with Sriracha sauce dipped into soy sauce had weird taste to it.

 At some restaurant, their seared Ahi Tuna comes with creamy ginger soy sauce, wasabi vinegarette. Their Tuna is the best and most close to how I remember “Sashimi” from home (Japan). Their dipping sauce are good, but I would prefer simple dipping sauce;Tamari (a little thicker than soy sauce) with bit of wasabi mixed in.

 Quality meats/fish really don’t need much complicated spices or sauce to let the star ingredients to shine. Sometimes, simpler the better to spotlight on the quality meats/fish.

 One thing, I am very picky about is soy sauce.

 If you have read previous entry titled “Japanese cooking:Sushi and soy sauce“, you would have read that soy sauce here in the states taste a little different even the one via company I like (Kikkoman) compared to the kikkoman soy sauce imported from Japan due to different ingredients for the soy sauce.

 Soy sauce imported from Japan has 4 ingredients;water,soybean,wheat,and salt. Soy sauce I have seen here in the states, often times,has more than 4 ingredients. Some bottles have caramel coloring, and some have preservatives. So, look up the label and pick the ones with above 4 ingredients without any fillers or preservatives.

 Because of this, I go to Asian stores to buy a few bottles of soy sauce imported from Japan. If you live near the Asian stores, look for “Extra Fancy Whole bean soy sauce” by kikkoman Japan. This is what I use and like.

 The other day, we have
purchased nice looking Tuna steak, and I thought I
would give it a try at home and see how it comes out.

 It came out great, and as always, my husband ate quite lot of it. So, I thought I would share the Seared Ahi Tuna recipe with you.

 I liked Firebirds Wood Grill’s seasoning but I wanted to keep it to be authentic for the dipping sauce for our plate, so dipping sauce is more authentic in this case.

 So, how do you make seared herb Ahi Tuna? Here is how.

Seared herb Ahi Tuna, Crispy rosemary potato, sesame green beans with black bean sauce with garlic,and long grain rice
<Cooking long grain rice>


1C Uncle Ben’s long grain rice       2C plus 3 oz (fl) chicken broth
1.5 tbs butter

1. Add 1C of Uncle Ben’s original enriched parboiled long grain rice, 2C plus 3 oz (fl) of chicken broth, 1.5 tbs butter into a sauce pan and bring it to boil

2.When it came to boil,lower the heat to medium low and cook 10 minutes, and lower the heat to simmer and cook for another 10 minutes,and fluff it up with wooden spoon

** 1C of Uncle Ben’s original enriched parboiled long grain rice will yield about 4 servings.

<Crispy Rosemary potatoes>


10 oz fingering potatoes and red small potatoes
1 tsp  fresh rosemary
Kosher salt
Extra virgin olive oil

1. preheat the oven at 425F

2. Cut fingering potatoes and small red potatoes total 10 oz (wt) to bite size pieces.

3. Put the mixture of potato into a bowl and add about 1 tsp of chopped fresh rosemary, pinch of kosher salt, and drizzle of EVOO  into the bowl and mix well.

** EVOO= Extra Virgin Olive Oil

** I used one sprig of 5″ or so length of fresh rosemary

4. Put the seasoned potatoes onto non stick foil lined baking sheet (single layer), and bake them about 25-35 minutes till crispy.

** Yield about 3 servings

<Sesame green beans with black bean sauce with garlic>


sesame oil                           2 cloves of garlic
5 oz fresh Green beans     1 tbs black bean sauce
1/2 tbs sake                        2 tsp white sugar
sesame seed

1. Set the skillet at medium high heat and drizzle sesame oil in the skillet.Then, grate 2 cloves of garlic over the skillet and cook until fragrant to your nose

2. Add 5 oz of fresh green beans to the skillet and cook till a little tender.

3. Add 1/4C water to the skillet and,when all water was almost evaporated, add mixture of 1 tbs of black bean sauce, 1/2 tbs sake, and 2 tsp sugar to the skillet and cook through

4. When plate them up, grate sesame seed over the green beans

** Yield about 2 servings

<Seared herb Ahi Tuna>

Ingredients for Tuna;

8 oz      Yellowfin Tuna            2.5 tsp fresh rosemary
2.5 tsp fresh thyme                 1/2 tsp ground sage
1/4 tsp garlic powder               kosher salt
ground black pepper                2 tbs butter 

Ingredients for the dipping sauce;

3 tbs Tamari            1/8 tsp wasabi paste

1. Pat the Tuna dry with paper towel

** 8 oz of Yellowfin Tuna steak will be enough for about 2-3 servings as sides

** Slice from yellowfin tuna is called “Ahi Tuna” and “Ahi Tuna” and “Yellowfin Tuna” are the same thing. If you look at case where you find pre-packaged sushi, chances are, you will find the package that contains log of Yellowfin Tuna and they are labeled and sold as “Ahi Tuna”.

** Also, you can get sushi grade log of Yellowfin Tuna (Ahi Tuna) at Asian stores as well.

** Choose the deeper red in color. It is better tasting.
2. To the small bowl, add chopped fresh rosemary (2.5 tsp;I used 2 sprig of rosemary), chopped fresh thyme (2.5 tsp; I used 7 sprig of fresh thyme), 1/2 tsp ground sage, 1/4 tsp garlic powder, and pinch of Kosher salt,pinch of ground black pepper and mix well

** Taste the seasoning and see if you need adjustment before coating Tuna steak with the seasoning

3. Coat the Tuna steak with seasoning you made at step 2, and let it come to room temperature

4. To the skillet, add 2 tbs of butter and let it melt with medium high heat

5. When melted, put one Tuna steak at a time (if you cook numbers of 8 oz Tuna steaks for larger servings) and sear all sides

** Sear about 20-30 seconds at each sides

6.Let it rest for about 5-10 min and slice at about 1/4″ thickness

7. To the another small container, add Tamari 3 tbs, 1/8 tsp of wasabi paste and mix well. This will be the dipping sauce for the Tuna.

Tamari is darker, touch thicker soy sauce if you will. We do not use Tamari for cooking,but rather used as table dipping sauce. Taste of Tamari is slightly different from regular soy sauce.

You can find them at Asian stores or International aisle at local grocery stores. But if you buy at local grocery stores, check the label.



May 18, 2012 | 2 | Uncategorized

2 Responses to “Firebirds Wood Fired Grill menu: Seared Ahi Tuna Part II”

  1. Nicky Says:

    The ahi tuna recipe turned out great- thank you!!!
    I am totally hooked on this for a quick and healthy lunch and now I can make at home.

    Still working on the sauce. Firebirds has a thicker sauce that I love. Any idea what makes their sauce thicker in texture?

  2. yassy Says:

    I am glad that you enjoyed the recipe.

    Since our son started eating solid food, we have not ordered Ahi tuna at Firebirds anymore.We tend to order pretzel with beer cheese sauce. I have not tasted Ahi Tuna there for at least 1 year so I do not remember much how it tasted but I do remember it was spicy and reddish color to it so, I was guessing sriracha.

    Description says spicy mustard sauce so, my guess is mustard, sriracha and possibly touch of vinegar maybe?

    I do not remember if it was touch sweet or not.If it were, it could have honey or something in it.

    If you like Ahi tuna recipe, you may like outback’s one too.Here is the recipe entry.

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