Search This Blog

Friday, January 28, 2011

Seared Tuna, a Mix-Up



After enough abusing of my arteries at a Brazilian BBQ restaurant (Fogo de Chao) in LA, I figured I'd let them rest. I made a vegetarian pizza (though I stuffed it with cheese) the night after. I figured that still wasn't enough so I picked up some beautiful tuna steaks. Now the traditional method of making these with an Asian marinade is a mix of a scallion teriyaki-ish sauce that consists of soy sauce, mirin or rice vinegar, sugar, garlic and of course scallion. You would marinade this for 20 minutes and then throw it on the grill. While that's great and all, I think I've found a new love.

So, this is my cheat for the "no red meat" binge (that lasted a whole two days). Tuna steaks, the closest it comes to red meat, without being... well, red meat. Like I said, traditional marinade gets tiring. Also, I hated the idea of marinading the tuna, it takes away from the lovely innate flavor the tuna has. Also, believe it not, you can make this dinner in about 15 minutes. So here's how I fixed it:

Ingredients:

For the sauce:
3 tbs soy sauce
1/4 cup EVOO
1/3 bunch cilantro, finely chopped
2 limes, juiced
Zest of 1/2 lime
1 jalapeno, deribbed and seeded
2 cloves garlic, grated
1 inch chunk of ginger, grated
Pinch sugar

Also, you'll need:
2 8oz tuna steaks (sashimi grade highly recommended)
1 tbs canola oil
Sea Salt
1/2 tbs mirin or rice vinegar
Black pepper

Directions:

1) Mix together all ingredients for the sauce.
2) This is a very crucial step. Preheat your pan to a searing hot heat. Especially if this is a stainless steel pan, that way not only do you get the perfect sear, but it won't stick to the pan.
3) While the pan is preheating take the fish out of the fridge. Pat dry with a paper towel (this will help with searing) and sprinkle generously with sea salt on both sides.
4) When pan is heated, put both steaks onto the pan. Sear each side for 1 minute. When you flip over the first side, add on black pepper. After both sides have been seared, remove from heat.
5) Deglaze pan with half of the sauce. Add in the mirin at this point as well. When pan has been deglazed, remove from heat.
6) Slice steaks into 3/4" slices and top over rice. Top the slices with the heated sauce first as to have the fish absorb the sauce, then add on the uncooked sauce.
7) Enjoy with a nice pinot grigio and some sliced avocados. I found the jalapeno and pinot grigio to be perfect together.

This was an amazing meal. It's also made so quickly. Any tuna lover has to try this. Heck, anyone that likes fish has to have this. The sauce on here is especially great over brown rice. Try it out and tell me how you like it!