Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Fennel Crusted Ahi Tuna with Wasabi Ginger Sauce
paired with our Sonoma Valley Petite Sirah


2 pieces Ahi loin, cut into 1 ½” x 1 ½” x 6” long pieces
¼ cup fennel seed, toasted and ground
3 Tbsp. Kosher salt
1 cup & 1 Tbsp grapeseed oil (Salute Sante)
1 taro root, peeled and sliced thinly
1 bottle Wasabi-Ginger sauce (Stonewall Kitchen)
½ bunch cilantro, leaves picked


In a deep saute pan, heat 1 cup of the grapeseed oil until about 300 degrees and add the taro root a few pieces at a time. Fry on both sides until crispy and lightly golden brown. Remove from pan, season with salt and place on a paper towel to dry. Liberally coat the ahi loin with salt and fennel seed on all sides. Heat a large saute pan over medium-high heat and add 1 Tbsp. of grapeseed oil. Add the tuna and sear on each side for about 5 seconds or until golden brown. Remove from pan and slice very thinly across the grain. Place a piece of the tuna on a taro chip and top with the Wasabi-Ginger sauce and a cilantro leaf. Makes about 20-25 bite-sized pieces.