SPICY SEARED TUNA WITH SESAME VINAIGRETTE
Steps:
- Melt the butter over low-heat, stir in the ginger root and remove from the heat. Allow the mixture to infuse for 2 to 3 hours or overnight for the flavor to develop.
- In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved. Remove from the heat and all to cool. Stir in the salt, pepper, sesame seeds, and soy sauce, then whisk in the sesame and vegetable oils until the mixture is completely emulsified.
- Reheat the butter and ginger root infusion until it is soft enough to spread easily. Brush each sheet of aluminum foil with some of this mixture, and sprinkle with a little salt and white pepper. With a very sharp knife, slice the tuna about 3/8 inch thick against the grain and lay 2 slices in a single layer on each piece of foil. Preheat a grill, griddle, or large heavy skillet to very high heat.
- Toss the greens with just enough vinaigrette to coat all the leaves and reserve the remaining vinaigrette for another use. Mound an equal quantity of the salad on each of 6 serving plates.
- Transfer the sheets of foil to the hot grill and cook for about 30 seconds, or until the tuna is seared on one side and still raw on the other. Immediately transfer the tuna slices, raw side up, to the plates and drape them loosely around the edges of the salad. Garnish with the chives and the shiitake caps, if desired, and serve immediately.
- In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and stir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.
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Pady Lerma
[email protected]I'm not a huge fan of tuna, but this recipe changed my mind. The seared crust and the tangy vinaigrette really elevate the fish.
Ishmael Matshai
[email protected]This recipe is a great starting point for those who want to explore Asian flavors. The sesame vinaigrette is especially versatile and can be used on other dishes as well.
bhullar gill
[email protected]I found the tuna to be a bit overcooked, but the vinaigrette was spot on. I'll try again with a shorter cooking time.
Harrum Mehmood
[email protected]A bit too spicy for my taste, but still a great recipe. I'll definitely be making this again with less chili flakes.
Tinda Tinda
[email protected]This recipe is a keeper! I love the combination of seared tuna and sesame vinaigrette. It's the perfect balance of flavors and textures.
Alexendra Vanscoyk
[email protected]I made this for a dinner party and it was a huge hit! Everyone raved about the delicious flavors and how well the dish was prepared. Highly recommend!
Md Sofulla
[email protected]I followed the recipe to a T and the results were stunning. The tuna was cooked to perfection and the vinaigrette was divine. A truly unforgettable dish.
Tavian Murray
[email protected]This seared tuna recipe was an absolute delight! The sesame vinaigrette added a burst of flavor that perfectly complemented the tender tuna. I'll definitely be making this again.