Friday Recipe
April 18th, 2003 - 9:05 pm
This is a good one. Easy, too.
Seared Tuna with Yummy Sauce
You’ll need:
1lb #1 sashimi grade Ahi tuna
3 tablespoons Tamari soy sauce
3 tablespoons fresh-squeezed lime juice
1 tablespoon Chinese mustard
1 tablespoon peanut oil
Put the peanut oil in a saute pan on medium-high heat. In a small bowl, mix the soy sauce, lime juice, and mustard together with a fork. Mix it really, really well. Oh, and feel free to add a little wasbabi powder and/or pickled ginger to the mix.
When the oil is hot, sear the tuna for 15-25 seconds on each side.
Slice very thin, and arrange artfully (fanning looks nice) on plates, then drizzle on the sauce.
Serves two rather well.
I’m begging you to teach my husband a couple of things…like where the kitchen is, for one.
Saved yerself for another friday…..
How is #1 sashimi grade Ahi tuna different from the chunk light stuff, if at all?
That’s a bit like asking how a tenderloin is different from ground chuck.
You can make a steak tartare from the tenderloin, while the ground chuck is suitable for burgers or chili.
Sashimi grade means you can safely eat it raw — which it’s basically going to be after merely searing the outsides.
Know what is a horrible recipe? Glenn Reynolds recipe for an energy drink.
He puts puppies in blenders. Pass it on.
There’s a great Oriental supermarket not far from where I live, and they have all the sushi components you could imagine. I bought a maki bamboo roller sheet and a pack of seaweed rolls, and performed some experiments in the kitchen. One good one I found was ordinary tuna fish, out of the can, and hollandaise sauce. Finely cut up some spiced/pickled ginger(searing the ginger for a couple of seconds adds a sweeter taste), and add a touch of wasabi. Mix all this together and put it in your roll. I prefer the rice on the outside, but I suppose you could do it either way. It’s cheap, easy, and tastes pretty good. I also recommend doing the above, placing the cut roll on a piece of foil, pour the hollandaise over the cuts, and baking it for about 5-10 minutes at 350F degrees. Melts in your mouth.
I”m fond of tuna how a firend of mine makes it, which is nearly identical to this recipe, but with fresh ginger instead of the chinese mustard.
And slicing before serving should be considered optional.
Yummy indeed!
You and Megan (Jane Galt) should smack your heads together and put out a weblog-inspired cookbook.
The only thing I would change in the recipe would be the soy sauce, as I prefer Mongo soy sauce, a Korean brand found at your better Korean food markets.
Otherwise, wonderful recipe!
All I can say about soy sauce is Kikkoman Fight!
I would pay cash money to go to any restaurant to order ANYTHING that comes with “Yummy” Sauce.
It would be even better if you took a thumbnail of the presentation before you put it up. I’m unsophisticated and need visual aids for this sort of bourgeoisie cheffery.
Cybrludite–
Where the hell did you get that movie? Do they have any more? Is it an official ad? (My praise here.)
Mmmm… wasabi. Feel the pain. Thanks for this recipe – sounds superb.
You said it best, Magyar. Japan is a very odd place. And I say this as a fan of Japanese animation. (Or prehaps as a result of being a fan of…) Near as I can tell, it’s an actual ad for the stuff. A particularly odious feature of the song is the pun in the chorus. Shoyu, apperently, is Japanese for soy sauce.