Sunday, February 27, 2005

Seared Yellowfin Tuna over Napa Salad

from Dining for Two

2 tablespoons reduced-sodium soy sauce
1/2 teaspoon Asian (dark) sesame oil
1/8 teaspoon freshly ground pepper
2 60ounce yellowfin tuna steaks, about 1-inch thick
1 tablesppon fresh lemon juice
2 teaspoons honey
1 teaspoon grated peeled fresh ginger
1/3 medium head Napa cabbage, chopped (about 3 cups)
1 medium carrot, shredded
1/2 small red onion, thinly sliced
2 teaspoons peanut oil
1 tablespoons sliced pickled ginger, if desired

Combine 1 tablesppon soy sauce, the sesame oil, and pepper in a zip-close plastic bag; add tuna. Squeeze out air and seal bag; turn to coat tuna. Let marinate 5 minutes.

Meanwhile, combine remaining 1 tablespoon soy, lemon juice, honey, and ginger in a large bowl. Add cabbage, carrot, and onion; toss to coat.

Heat peanut oil in a medium nonstock skillet over medium-high heat. Remove tuna from marinade. Discard marinade and add tuna to skillet. Cook tuna 2-3 minutes on each side for4 medium0rare. Trasfer tuna to plate and top each steack with pickled ginger if using. Serve over the cabage salad.

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