I'm doing tuna steaks this evening. Usually I do tuna steaks and swordfish steaks about the same: a short time in the pan or grill brushed with butter (sometimes olive oil), a squirt of lemon, salt, pepper, and dill. Its quite tasty. But I thought I'd try something different and my cookbooks have nothing of interest to suggest. So i turn to our experts here and what they might suggest.
Seared Tuna Steaks on Wilted Asian Greens with Wasabi Mayo...
Mix some either good store-bought mayo or home-made with some wasabi paste (for some reason, if you use the powder in this recipe it goes all powdery and nasty.. the end result is just not the same).. leave in the fridge for the flavour to develop.. about 30 mins.
Marinate the steaks in a good splurp of terryaki sauce and a squeeze of lime... for about 10 mins (I leve them there while I prep the veggies)
Drop into a searingly hot pan and cook for 2-3 mins a side (depending on how thick they are and how you like them done)
Plate them and let them rest.
In the same pan add a few drops of sesame oil and get nice and hot again... add your prepped vegies .. I use random asian greens, whatever my local Vietnamese grocer has in stock.. bok choy, baby boks, wom bok, snake beans, whatever...
Dump them in the oil and stir fry until just wilted. Deglaze the pan with a little water/sherry/chinese cooking wine.. to get all the nice nubbly bits of fish to mix into the veggies.This while process should take about 3-5 mins
Plate up veggies... top with tuna steak, drip a few more drops of sesame oil over the fish and add a good dollop of the mayo... garnish with corriander.
For something really different:
Its Jacques Pepin's slow cooked tuna steaks. He cooks them at 200F for 20 minutes. They really do come out impressively moist and tasty. I am one who normally thinks that cooking tuna is a crime, but I love these.
Val you promiscuous hussy spreading that recipe around when I thought you gave it to me and only me last spring!
Just so you know - we make that sauce REPEATEDLY. We've added the lime and cilantro only once and we much prefer it without those flavors. ANY kind of mushroom will do, but the best batch had a mix of three shrooms. This sauce is good on ANYTHING - fish, pork, steaks, it's also good eaten as a soup.
Harris Teeter has sashimi grade tuna for 5.99 this week and we're buying. Better pick up ginger and mushrooms and a pint of heavy cream too.