Tuna Steaks with Citrusy Soy Sauce and Crispy Rice Cakes

A quick sear and you have yourself one of the leanest, most flavorful forms of protein on the planet. Ahi tuna, also known as yellow-fin, is best served when quickly seared on the outside, leaving the inside tender and raw. Because it’s served rare, you must start with the best sushi-grade ahi. Don’t skip on the easy prep for one of  the tastiest dipping sauces I’ve ever made. A citrusy blend of soy, mirin, orange, and lemon. Oh, and this sticky rice cake…with that sauce…a must!

Tuna Steaks with Citrusy Soy Sauce

Serves  4

Sauce

1/2 cup soy sauce

1/4 cup mirin  (Japanese sweet rice wine)

1/2 jalapeño, seeded and chopped

2 tablespoons fresh orange juice

One 3-inch strip of lemon zest plus 1 tablespoon fresh lemon juice

1 teaspoon sugar

1/4 teaspoon ground coriander

1 tablespoon vegetable oil

Tuna

Four 4-ounce tuna steaks, 1 inch thick

Salt and freshly ground pepper

Garnish: Cucumber, carrots, green onions (optional)

In a small saucepan, combine the soy sauce, mirin, shallot, jalapeño, orange juice, lemon zest and juice, sugar and coriander. Simmer over moderate heat until reduced by half, about 8 minutes. Strain the sauce.

In a large nonstick skillet, heat the oil until shimmering. Season the tuna with salt and pepper. Cook over high heat for 1 minute per side. Transfer the tuna to a platter and let rest for 1 minute; slice and serve with the sauce.

Crisp Sushi-Rice Cakes
Makes 8 rice cakes

1 cup sushi rice, rinsed

1 1/2 cups water

1/2 tablespoon mirin

1/2 teaspoon rice vinegar

1/2 teaspoon sugar

Salt

Vegetable oil, for frying

In a medium saucepan, combine the rice, water, mirin, vinegar and sugar and bring to a boil. Cover and cook over low heat for 20 minutes. Fluff the rice. Transfer to a bowl and let cool. Season with salt.

In a large nonstick skillet, heat 1/4 inch of oil until shimmering. For each cake, pack the rice into a 1/4 cup measuring cup; unmold and flatten slightly. Cook the cakes over moderately high heat, pressing, until golden brown, about 4 minutes. Turn and cook for 4 minutes longer. Serve hot.

Adapted from: FoodandWine