Recipe #50: Seared Tuna Drizzled with Wasabi Ginger Soy Sauce
Posted May 02 2009 12:00am
As they say, "When it rains, it pours." And it's pouring posts today. Here's another fun recipe for those days when you'd rather enjoy something a bit more interesting than "tuna salad" sandwiches. ;-)
Seared Tuna Drizzled with Wasabi Ginger Soy Sauce
Ingredients: 2 lbs. very fresh tuna steak, cut 1-inch thick 2 Tbsp. olive oil, plus a bit extra for brushing 2 1/2 tsp. kosher salt 1/2 tsp. coarsely ground black pepper grated zest of 2 limes 6 Tbsp. freshly squeezed lime juice (about 3 limes) 1/2 tsp. wasabi paste 2 tsp. soy sauce 2 ripe medium-sized Haas avocados, pitted & diced 1/4 c. scallions (about 2 scallions) 1/4 c. small red onion, diced 2 inches ginger, peeled & grated 1 c. fresh cilantro leaves
Directions: 1. Brush tuna steaks with olive oil, & then season lightly with salt & pepper (to taste). 2. Be sure to use a pan that can handle high heat (i.e., wok or stir-fry pan). Set range to high heat & make sure pan is very hot before placing tuna steaks in pan. Place steaks in pan & cook for only 1 minute on each side. Set them aside on a plate to cool. 3. Combine olive oil, salt, pepper, lime zest, wasabi, lime juice, ginger, & soy sauce in a bowl. Then added diced avocado. 4. Cut tuna into small chunks & place into a medium-sized bowl. Add the scallions & red onion & mix well. Pour the soy sauce mixture over tuna & mix carefully. 5. Garnish with chopped cilantro & serve. Enjoy!
Optional ingredients: Toasted sesame seeds.
Alternate serving suggestions: Use an outdoor grill to sear the tuna, then drizzle with marinade, garnish with chopped cilantro, & serve. Yum!
Alternate fish suggestions: This recipe will also work well with salmon, if you'd like to use this fish as a substitute selection. IMPORTANT: The major difference is that you will need to sear salmon a tad bit longer i.e., 2-4 minutes, especially for thicker "steak" cuts. Searing for 2-3 minutes will produce a medium rare cut, i.e., golden exterior with a warm pink center (i.e., without any fleshiness). Searing for 3-4 minutes will produce a medium well cut, i.e., browned exterior with opaque interior slightly pulling away from bone.