- Aravisea Mar 9, 2012 06:01 AM
What's your favorite formula for seared tuna? I'm talking about getting a hunk of sushi-grade, marinating it briefly (or not), coating it in sesame seeds (or not, or in something else?), searing briefly on all sides but leaving the middle raw, and then serving with a dipping sauce (perhaps leftover marinade if a marinade was used).
I've been looking on old threads and on EPI but am finding more info about tuna steaks than about this method. I'm looking for an Asian direction in the marinade/sauce. I could play all day with soy, mirin and ginger and figure out the best searing technique with some trial and error, but I really don't want to "wing it" when I'm shelling out for a pricey piece of gorgeous fish.
I think my husband would marry me again if I served this at home.
While I do like seared Tuna. If I was to buy sushi grade tuna, the last thing I would do is sear it. Just slice it and have a meal of sashimi with a variety of sauces. Why does it need to be coated and seared. What about wasabi mayo or some type of citrus sauce (to marinate it slightly).
Howzabout a ponzu-type deal with a dash of wasabi really thinly shaved white onions?
And if you don't have good ponzu on hand, you can make something similar with:
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 3 Tablespoons fresh squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 1 clove garlic, sliced or smashed, for steeping
- 1 or 2 thin slices of onion for steeping
with the optional addition of a little (or lots, if you like lots) of wasabi.
BTW, that's kind of a big batch, so you could half it if it's just for the two of you. And no marinade on the fish itself. It discolors and changes the texture of the fish a bit. (Just my preference.)
Whatever you make, may it be delicious! :)
This is my go to recipe. I got this from the chef of a top restaurant in Sun Valley Idaho. Whenever i serve this people always ask for the recipe. delicious served over wasabi mashedpotatoes.
INGREDIENTS – SERVES 6 PEOPLE
SASHIMI GRADE AHI TUNA, CUT INTO 5-OZ. PORTIONS
½ CUP OF BLACK SESAME SEEDS
¼ CUP OF SESAME SEED OIL
COAT EACH PORTION OF TUNA WITH SEED MIXTURE, ALL SIDES
1-TSP CORIANDER SEEDS
1-TBLSP. CHOPPED SHALLOTS
4- BLACK PEPPERCORNS
½ TSP. CRUSHED RED CHILIES
1-TSP. SOY SAUCE
½ STICK BUTTER
IN A SAUCE PAN ADD GINGER, CORIANDER, SHALLOTS, PEPPERCORNS, RED CHILI FLAKES, THEN COVER WITH SAKE, MED. HEAT
REDUCE BY 75 % TURN DOWN FLAME AND BLEND IN WHOLE BUTTER
SET ASIDE IN A WARM SPOT
If you like your seared tuna rare in the center, stick it in the freezer for about half an hour or so (wrapped in saran wrap) before searing.
Here's my favorite tuna marinade. Don't marinate tuna more than 30 minutes.
BACARDI1 1 – 2 – 3 – 4 MARINADE
In a plastic ziplock bag, bowl, or dish large enough to hold the meat & marinade, combine:
1 tablespoon of soy sauce
2 tablespoons of dry sherry
3 tablespoons of oil (any type of your choosing)
4 garlic cloves, peeled, smashed, & roughly chopped
Add meat/ fish & marinate for a minimum of one hour to overnight. Grill, broil, or pan sauté meat as desired.
For tuna - after marinating - sear to your desired doneness. It's fabulous.
The seared tuna I enjoy is crusted with Fennel & Black Pepper and can be purchased from Agata & Valentina in NYC. It's described in the following fashion ... 'Barely seared tuna is rolled in cracked black pepper and fennel seeds, sliced across the grain, and served with a creamy wasabi-spiked dipping/drizzling sauce'. The wasabi-spiked sauce is so good that I could do shots of it (if it was socially acceptable).
Click on seared tuna pic --> http://www.agatavalentina.com/market/...