| Killer Seared Tuna with Ginger and Scallions
"Fresh, high-quality ingredients do not need a lot of preparation to produce killer results." -Hugh Tama
Serves Four
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
2 tablespoons mirin (Japanese sweet rice wine)
1 tablespoon freshly grated ginger
2 tablespoons rice bran oil (or other neutrally flavored oil)
4 ahi tuna (about 6 ounces each and 1.5" thick)
Fine sea salt and pepper to taste
2 scallions, julienned (cut lengthwise down the center, then cut at an angle)
- In a small saucepan, combine the vinegar, soy, mirin, and ginger. Stir over low heat until warm and slightly reduced.
- Heat a large sauté pan and add the oil. Season the tuna with salt and pepper. Sauté the steaks until done, about 2 minutes per side for medium rare. Remove the steaks from the pan. Sprinkle the steaks with scallions and drizzle the sauce over the steaks with a spoon. Serve at once.
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Source: Viking HomeChef Kitchen Store and Cooking School
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