Seared Ahi Tuna with Yuzu Sauce
- 2 tbsps dark Japanese soy sauce
- 1 tbsp yuzu juice*
- 1/2 tbsp rice vinegar
- 1 tbsp Mirin (Japanese sweet cooking sake)
- 1 tsp freshly grated ginger (use finest grating)
- green part of 2 green onions, sliced thinly
- 1/8 tsp dried wasabi powder
- extra virgin olive oil
- 1 pinch dashi granules**
- 3/4 lb fresh sushi-grade ahi tuna
- 1/4 cup radish microgreens (can use 4 cups if you serve this dish as a salad)
* If unavailable, substitute yuzu with half Meyer lemon juice, half lime juice.
**Dashi is Japanese fish stock. The granule form can be found in Asian and gourmet grocery stores.
PAIR WITH THE 2013 WESTERLY CHARDONNAY
Mix the soy sauce, dashi, yuzu, rice vinegar, Mirin, ginger, green onion and wasabi powder together. in a small glass bowl (non-reactive). Heat a heavy-bottomed skillet over medium high and skim a thin layer over the bottom. When a water drop sizzles on the pan, sear the tuna on all sides, letting sear on each side for about 1 minute. The tuna should be browned on the outside and still raw inside.
Let cool for a couple of minutes, then slice 1/4” thick with a very sharp knife. Plate over radish microgreens and drizzle with yuzu dressing. Serve with sticky rice and the 2013 Westerly Chardonnay.
- Recipe and photo courtesy of Tama Takahashi
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