Asiago-aged or semi soft fresh

[Joyce Pari]

Karen- In your Albacore Tuna Melt you call for Asiago cheese.Since you instruct to grate it,does that mean that you used the aged rather than the semi soft fresh?If I can't find the asiago what would be a good sub?

I accidently bought fresh Ahi instead of tuna.Oops!Could I substitute the fish or not?If not, do you have a suggestions for Ahi seared rair? That's the way I like it. Thanks-Joyce.

[Karen]

You can use either. The aged is stronger in flavour - similar to cheddar.

The Ahi would be fine in the melt. I don't think albacore is widely available in Florida. Japanese grocery stores may carry it.

Here is one of my favourite recipes for Ahi tuna:

Seared Tuna with Soy Wasabi Glaze

4 6 oz. fresh Ahi tuna steaks, about 3/4-inch thick
vegetable oil
sea salt and freshly ground black pepper
6 Tbsp. cold unsalted butter
3 green onions, thinly sliced
1-2 Tbsp. fresh lime juice
3 Tbsp. soy sauce
1-2 Tbsp. prepared wasabi

Brush tuna steaks on both sides with the oil and season with salt and pepper.

Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan.

Heat a heavy, nonstick frying pan over high heat. Place the tuna in the pan and sear until crispy and brown. Turn over and sear the other side. Be careful not to overcook the tuna. It’s best rare to medium rare.

While the tuna is cooking, heat the butter mixture over low heat, stirring constantly until smooth and emulsified.

Serve the tuna immediately, drenched with the sauce. Serves 4

[Joyce Pari]

When I call the speciality food store for wasabi do I ask for wasabi sauce-marinade,etc,etc?What exactially would I ask for to see if they carry this product?Would it be easier to find in a asian store??

Thanks-Joyce