Seared Ahi Tuna with Yuzu Sauce

Recipe Date:
June 10, 2015
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 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)
Directions

* 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.

SERVES 2
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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