published 9/22/2020
I absolutely love a good Brunch and one of my favorite dishes is Eggs Benedict. I was inspired by the traditional recipe with Ham, Poached Eggs, Hollandaise Sauce on an English Muffin, to add Asian flavors and create a flavorful spin on this classic. My Perfectly Imperfect Benedict with Ahi Tuna is ready in less than 20 minutes and is absolutely delicious!!
PREP TIME: 5 minutes
COOK TIME: 15 minutes
SERVINGS: 4
ingredients
- 4 Ahi Tuna Steaks
- 1 TBSP Olive Oil
- 1/4 cup Sesame Seeds*
- 1 TBSP High Heat Oil (I use Avocado Oil)
- 2-3 Scallions (chopped)
- Shredded Nori (optional)
- Fried Wontons (optional)
POACHED EGGS
- 4 Eggs
- 1 TSP Dashi Powder or Fish Sauce (optional)**
- 1 TBSP White Vinegar (optional)***
HOLLANDAISE
- 2 TBSP Butter (I use Country Crock Avocado Butter)
- 1 TSP White Miso
- 2 Egg Yolks
- juice 1/2 Lemon
- 2-3 TBSP Hot Water
*Use a combination of Black and regular Sesame seeds if you have them, or you can use Everything Bagel seasoning (which is what I used) and has granulated Garlic that adds some great flavor. However, that seasoning has a lot of salt in it which you should try to sift out so the dish isn’t way too salty.
**Dashi or Fish sauce will add a wonderful ocean flavor to the Poached Eggs, but you do not need to do this step.
***Adding Vinegar to the boiling water before poaching the Eggs with help to keep the whites from spreading out.
instructions
- Bring a small pot of Water to boil with the Dashi or Fish Sauce if using. Pour in the Vinegar once boiling.
- In the meantime, rub the Oil over the Tuna Steaks and crust all sides in the Sesame Seeds. Heat Avocado Oil in a large skillet or flat top griddle over high heat. Sear the Steaks for about 2 minutes per side for rare to medium-rare. Saute the Scallions at the same time until crispy (about 2-3 minutes.) Allow the Steaks to rest while making the Hollandaise.
- While the Steaks are cooking, poach the Eggs. Crack each Egg into a small bowl or ramekin. Then GENTLY pour each Egg into the boiling water. Turn down the heat to a high simmer and poach the Eggs for 3 minutes. Remove with a strainer and place on a paper towel to remove any excess water.*
- Make the Hollandaise Sauce. Add just the Egg Yolks to a small bowl and squeeze in the Lemon juice. Melt Butter and Miso in a small saucepan over low heat. Whisk together until completely smooth. SLOWLY whisk the melted Miso Butter into the Yolks. The Sauce should be thick. Whisk in some Hot Water a bit at a time until the sauce is smooth and thin enough to be able to pour.**
- To Serve: Slice the Tuna Steaks and top with 1 Poached Egg. Pour or spoon the Hollandaise sauce over the whole dish. Garnish with the Scallions and shredded Nori and serve with fried Wontons. ENJOY!!
*If you have a small metal sifter, crack the Eggs into that before placing in the bowl, and discard the loose, running Egg Whites that fall through. (This allows for the best looking Poached Eggs….totally optional.)
**If your sauce is too thin after mixing the Yolks and Butter, pour it back into the saucepan and heat over very low heat, whisking the whole time, until it gets very thick. Remove immediately and thin out with the Hot Water if needed.
Did you try this recipe? Please share any comments or suggestions below!!
