Firebirds Wood Fired Grill menu: Seared Ahi Tuna Yassy’s version Part I

 As you have noticed, I love to go to restaurants, and when we find tasty dishes, I love to re-create the dishes at home.

 Recently, I noticed that herbed seared Ahi Tuna dishes are popping up at many restaurants.

 I have to say that coming from “Sashimi country; Japan”, seared Ahi Tuna is Americanized Japanese dish and, I would prefer to have raw Ahi Tuna without spice mix coating with simple soy dipping sauce, but I think it is interesting tasty American/Japanese dish.

 Among many restaurants that offer seared Ahi Tuna, I think best I have eaten is at Outback’s seared Ahi Tuna appetizer. The taste of Tuna is most close to how I remember back home in Japan, and their spice mix coating is not overpowering the natural Tuna taste and for me, they are #1 place for seared Ahi Tuna.

 One of the restaurants we go to called “Firebirds Wood Fired Grill” offers herbed seared Ahi Tuna appetizer  as well,and their Ahi Tuna is most flavorful, and I like the herb mix they use.

 My husband is not a big fan of fish,but he loves seared Ahi Tuna, and when we go to restaurants that offer seared Ahi Tuna, we order them as appetizer and I enjoy watching him eating the fish with big smile.

 Before re-creating the herb mix from Firebirds Wood Fired Grill’s seared Ahi Tuna, I have tested out the herb mix with shrimp and, it came out very flavorful herbed shrimp and, I thought I would share it with you. I think you can use the same herb mix to chicken or seafood such as scallops, fish too.

 So, how do you make “Herbed shrimp”? Here is how.

Herbed shrimp,Honey butter roasted fingering potatoes,scrambled  eggs, and seasoned green bean with herbed rice..

<Honey butter roasted Fingering potatoes>

1. Preheat oven at 425F

2. Line the sheet pan with non stick foil

3. Cut fingering potatoes to bite size pieces,and mix it with Extra Virgin Olive oil with pinch of Kosher salt in the bowl

4. Place the potatoes in single layer in the sheet pan and bake for 20-25 minutes

5. Mix 2 tbs butter melted, and 1 tbs honey in a measuring cup and lightly drizzle it over the potato and mix well

6. Put the potato back into the oven and broil them till it gets brown edges

<Seasoned Green bean>

1. In a sauce pan, pour drained canned green bean

2. Pour beef broth enough to cover the green bean

3. Sprinkle Molton’s Natures Seasons over the green bean in the sauce pan and stir

4.  Bring it to boil and set the heat to simmer and cover with lid for about 20 minutes or so

<Scrambled Egg>

To a measuring cup,crack 3 Large eggs and add 2 oz of heavy
cream,sprinkle Molton’s Natures Seasons with blue cap,and beat the egg
mixture in the measuring cup until everything in the egg mixture mix

** You
should not see egg white, egg york separated. Egg york,egg white, and
heavy cream etc should be mixed well, and beaten egg mixture should have
even color.

** Mixing until everything mixed well ensure that the air would get in into the beaten  egg and you can get fluffy scrambled egg

When my mother has taught me how to make scrambled egg, she taught me
to use the chopsticks and tilt the measuring cup or container that has
egg in it a bit to your side and beat the egg with chopstick with motion
from right hand corner to left side corner, moving chopsticks out from
the egg and back in to right corner side to left side corner with rather
fast speed.

doing so, you can get a lot of air inside the beaten egg and you can
make yummy scrambled egg. But you should not over-beat the egg. 

2. Put the 9″-10″ skillet on stove with medium high heat and add about 1/2tbs butter and let it melt

3. When butter is melted, tilt the skillet side,forward, etc and make sure the surface is buttered.

4. Pour
all the beaten egg-heavy cream mixture onto the skillet and,using the
wooden spoon, stir it circular way and push the egg toward center and
repeat for about a couple of times with rather slow speed.

** Pushing the egg toward center ensure that the runny egg can settle faster.

5. By 2nd or 3rd circular stir with pushing egg toward center, you would see the egg start to set better

6. When
almost all eggs are set, you can then break the egg into larger pieces
and when you think all cooked through, set it aside

<Herbed shrimp>

1. Mix 1 sprig of fresh rosemary (about 5″ long) chopped fine,3 sprig of fresh thyme chopped fine, pinch of garlic powder, pinch of ground sage, and pinch of Kosher salt in the small bowl and mix well

** How to use the fresh herb**

When you see fresh rosemary,fresh thyme, fresh oregano etc.. listed in the ingredients list, leaves are the part you will be using for the cooking.

Removing the leaves off from the stem is easy. Just hold tip of the sprig and slide the finger down and leaves can get removed very easy.

Then, pile the leaves up and chop them fine for cooking.


2. Taste the herb mix and adjust the flavor if needed

3. Place peeled,vein removed shrimp in the small container and add sherry enough to cover the shrimp and add pinch of table salt and mix well

4. Soak the shrimp for about 20 minutes

5. Reserve the herb mixture about 1 tsp and set it aside and,put the drained shrimp into rest of herb mix and coat the shrimp well

6. Cook in the skillet with extra virgin olive oil till shrimp gets curled up to form the letter “C”, and change its color to pink

<Herbed Rice>

1. To the sauce pan, add 1C uncooked Uncle Ben’s Enriched Parboiled Long grain rice, 2 1/3C chicken broth and bring it to boil and cover the pan with lid and lower the heat to medium and cook for 10 minutes and set the heat to simmer and cook 10 minutes more

2. When liquid is well absorbed and rice is cooked, mix 1/2 tsp to 1 tsp of herb mixture made for shrimp and reserved in to rice and stir well

3. Plate everything up and enjoy!


May 18, 2012 | 0 | Uncategorized

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