I promise all you fellow readers who are dying to see my keel over from heart failure this is not the start of a trend.
The major key to this dish is the tuna so buy good tuna from a fishmonger you can trust. Sushi grade only covers the way the fish was handled and to ensure that the fish is practically parasite free not the appearance of the fish. Sushi grading also leaves all decisions up to the supplier about if the fish is sushi grade or not. This is different from the grading system for beef (I have major problems with beef grading but will save that for another rant) in which the beef is inspected by an agent and then graded.
When buying tuna the most important factor is the smell. Fresh tuna will have just a faint ocean smell. If it smells fishy it will taste fishy. The fish should not look dried out and actually have a slight sheen to it. Color is a tough one because there are tricks to make an inferior piece of fish have amazing color (think Maxim airbrushing but spraying the fish using carbon monoxide).
For this recipe you will need:
- 2 6 ounce tuna steaks
- 2 TB of rice wine vinegar
- 2 TB of soy sauce
- 1 TB of sesame seed oil
- small finely diced shallot
- wasabi to taste
- teaspoon of honey
- Kosher salt and black pepper
- 2 tb High temperature oil (I am using an extra light olive oil but canola would work)
30 minutes before you are ready to cook place the tuna steaks on the counter so the tuna comes up to room temperature. This will help to ensure even cooking.
Whisk the sesame oil, shallot, soy sauce, rice wine vinegar, sugar, and wasabi together. Taste and adjust the seasoning till you are happy. A little heavy on the wasabi add more soy or rice wine vinegar. To much bite from the vinegar add a little bit more honey.
Salt and pepper the tuna steak.
In a cast skillet over medium-high to high heat add in the 2 TB of oil. Add the tuna steaks and cook for 1 minute. Flip and cook for another minute. Using tongs get all the sides of the steak for about 10 seconds.
Remove the steaks and cut into 1/2 inch strips. Serve the tuna on top of your favorite greens (I am using a combination of argula, spinach, red leaf, and romaine). Drizzle the dressing over top and enjoy.