This recipe was adapted from Ming Tsai's, of Blue Ginger fame.
Ingredients:
4 center cut tuna loin steaks
MARINADE:
3 tbsp. soy sauce
3 tbsp. ponzu sauce (or soy with a bit of lime or lemon juice)
1 tsp. sesame oil
2 tsp. sugar
SPICE RUB:
2 tbsp. coarse ground black peppercorns
2 tbsp. coarse ground pink peppercorns
1 tbsp. coarse ground green peppercorns
1 tsp. ground Szechuan peppercorns
1 tsp. ground coriander
1 tsp. ancho chili powder
1. Combine all the spice rub ingredients together in a bowl; set aside.
2. Prepare the wasabi mayonnaise, ginger confit and mashed potatoes ahead of time; set aside (if making the salad, prepare this while the fish is marinating)
3. Place the fish in a single layer on a plate or shallow casserole. Pour the marinade ingredients over, cover, and marinate for 20 minutes.
4. Remove the fish from the marinade and coat in the spice rub on all sides.
5. Heat olive oil in a pan over high heat and sear the tuna (cook in batches if needed), about 1 minute per side. Center of fish should be rare.
6. Remove tuna to a cutting board or platter and slice each steak thinly across the grain.
7. Stack the slices on individual serving plates and drizzle with some of the wasabi mayonnaise. Garnish with finely chopped scallion and/or cilantro. Serve with additional wasabi mayonnaise, ginger confetti, mashed potatoes, and salad on the side.
WASABI MAYONNAISE:
4 oz. mayonnaise
2-3 tsp. wasabi powder or paste
1. Combine all ingredients in a bowl, cover and refrigerate until ready to use.
GINGER CONFIT:
1 medium piece of fresh ginger, peeled and cut into very thin matchstick julienne, about 1" long.
1/2 cup sugar
1/2 cup water
Juice of 1/2 lemon
1. Heat the ginger, sugar, water and lemon juice in a small pan and reduce until thick but not caramelized.
2. Cover and set aside until ready to use.
ROASTED GARLIC & SCALLION MASHED POTATOES:
1 lb. Yukon gold potatoes
1/2 cup scallions, minced
1 small bulb roasted garlic
Half and Half
Salt & pepper
1. Roast the garlic, let cool, then squeeze out the cloves.
2. Cook the potatoes in salted boiling water until done.
3. Drain the potatoes and season with salt and pepper.
4. Add the roasted garlic and enough half and half to moisten. Mash until the potatoes are just smooth.
5. If desired, add a drizzle of basil olive oil for flavor.
TOMATO & AVOCADO SALAD WITH MISO DRESSING:
2 dozen cherry tomatoes, halved
2 ripe avocados, diced
1 bunch scallion, chopped
Your favorite Miso dressing
Black pepper
Assorted baby salad greens and/or pea shoots
1. Marinate all ingredients except the salad greens/pea shoots at least 20 minutes.
2. Just before serving, toss with the greens.
Ingredients:
4 center cut tuna loin steaks
MARINADE:
3 tbsp. soy sauce
3 tbsp. ponzu sauce (or soy with a bit of lime or lemon juice)
1 tsp. sesame oil
2 tsp. sugar
SPICE RUB:
2 tbsp. coarse ground black peppercorns
2 tbsp. coarse ground pink peppercorns
1 tbsp. coarse ground green peppercorns
1 tsp. ground Szechuan peppercorns
1 tsp. ground coriander
1 tsp. ancho chili powder
1. Combine all the spice rub ingredients together in a bowl; set aside.
2. Prepare the wasabi mayonnaise, ginger confit and mashed potatoes ahead of time; set aside (if making the salad, prepare this while the fish is marinating)
3. Place the fish in a single layer on a plate or shallow casserole. Pour the marinade ingredients over, cover, and marinate for 20 minutes.
4. Remove the fish from the marinade and coat in the spice rub on all sides.
5. Heat olive oil in a pan over high heat and sear the tuna (cook in batches if needed), about 1 minute per side. Center of fish should be rare.
6. Remove tuna to a cutting board or platter and slice each steak thinly across the grain.
7. Stack the slices on individual serving plates and drizzle with some of the wasabi mayonnaise. Garnish with finely chopped scallion and/or cilantro. Serve with additional wasabi mayonnaise, ginger confetti, mashed potatoes, and salad on the side.
WASABI MAYONNAISE:
4 oz. mayonnaise
2-3 tsp. wasabi powder or paste
1. Combine all ingredients in a bowl, cover and refrigerate until ready to use.
GINGER CONFIT:
1 medium piece of fresh ginger, peeled and cut into very thin matchstick julienne, about 1" long.
1/2 cup sugar
1/2 cup water
Juice of 1/2 lemon
1. Heat the ginger, sugar, water and lemon juice in a small pan and reduce until thick but not caramelized.
2. Cover and set aside until ready to use.
ROASTED GARLIC & SCALLION MASHED POTATOES:
1 lb. Yukon gold potatoes
1/2 cup scallions, minced
1 small bulb roasted garlic
Half and Half
Salt & pepper
1. Roast the garlic, let cool, then squeeze out the cloves.
2. Cook the potatoes in salted boiling water until done.
3. Drain the potatoes and season with salt and pepper.
4. Add the roasted garlic and enough half and half to moisten. Mash until the potatoes are just smooth.
5. If desired, add a drizzle of basil olive oil for flavor.
TOMATO & AVOCADO SALAD WITH MISO DRESSING:
2 dozen cherry tomatoes, halved
2 ripe avocados, diced
1 bunch scallion, chopped
Your favorite Miso dressing
Black pepper
Assorted baby salad greens and/or pea shoots
1. Marinate all ingredients except the salad greens/pea shoots at least 20 minutes.
2. Just before serving, toss with the greens.
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