Tuna

SEARED TUNA WITH TWO SAUCES

Makes 6 servings.

Tuna is surely one of America’s favorite fish, and it lends itself to many types of preparation, from sashimi to “tuna-fish” sandwiches. The dish that follows calls for the fish to be almost raw; it can be accompanied with one of the Asian-inspired sauces, Ginger or Piquant Asian, that follow.  This recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.


ingredients

• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 pounds (900 g) sashimi-quality tuna
• 1 tablespoon extra virgin olive oil
• Julienned daikon, sliced seeded cucumbers, and strong-tasting salad leaves like arugula or watercress, for garnish
• Ginger Sauce or Piquant Asia Sauce, to serve

Preparation

1. Combine salt and pepper in a small bowl.

2. Pat the tuna dry with paper towels. Heat the oil in a large nonstick skillet over medium heat. Sear the tuna on both sides, then remove from the heat and rub both sides with the salt-pepper mixture.

3. When cool, wrap the tuna tightly in wax paper, then in foil. Refrigerate it for at least 4 hours or overnight. This will make it firmer and thus easier to slice.

 

To serve

Cut the fish against the grain in thin slices, and serve accompanied by the sug­gested vegetables. Serve either of the sauces separately.

 

Ginger Sauce

Makes about 1/2 cup (125 ml)

  • 2 shallots, finely chopped
  • 3 tablespoons low-sodium soy sauce
  • 21/2 tablespoons rice vinegar
  • 2 teaspoons water
  • 1/2 teaspoon sugar
  • 1-inch (2.5 cm) piece of ginger, peeled and grated
  • 1 generous tablespoon olive oil
  • 1 generous tablespoon sesame oil
  • 1/2 teaspoon black pepper

Combine the ingredients well, and season to taste.

Piquant Asian Sauce

Makes about 1 cup (125 ml)

  • 1/4 cup (10 g) loosely packed cilantro leaves
  • 2 teaspoons wasabi powder
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon powdered mustard
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 cup (78 g) shelled soy beans (edamame), defrosted(see note)
  • 1/2 cup (125 ml) vegetable broth
  • Kosher salt
  • Freshly ground black pepper 

Place all the ingredients in a blender and purée until smooth. Strain through a medium-mesh strainer. Season to taste. 

Note

Frozen edamame, shelled and unshelled, are available in health-food stores and supermarkets.