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
Love the presentation on the EL plate!
I need to use those more often!