Monday, September 7, 2009
Seared Tuna w/ Jasmine Rice & Wasabi Ponzu
This is the simplest blog yet. You can make this dish in under five minutes. This Ponzu incorporates two very common ingredients when it comes to oriental cuisine; Soy Sauce and Wasabi! I absolutely love wasabi. Despite its sinus-cleansing heat, I find wasabi to have very intriguing layers of flavor. In this recipe the wasabi really takes the Ponzu to a new level by adding that little something extra.
8oz. Tuna Fillets
1/4 C. Soy Sauce
1/4 C. Chicken Stock
1/4 C. Olive Oil
1/4 C. Lemon Juice
2 Tbsp. Wasabi Powder
2 Tbsp. Water
Olive Oil (for sauteing)
2 C. Rice
For the Ponzu, you'll want to start out by bringing the soy sauce, chicken stock, olive oil, and lemon juice to a simmer in a saucepan. Combine wasabi and water to make a paste, then add it to the Ponzu.
Heat a small amount of olive oil in a saute pan. When the oil is about to smoke, add your tuna and sear briefly on all sides. I like my tuna "blue" which requires about 6 seconds per side. Your time will vary depending on the size of the fish; just use your best judgement.
After the fish has rested, slice the tuna much like Tataki. I serve my tuna with Jasmine rice, ginger, and lemon zest, and the Ponzu on the side for dipping.