Ginger Soy Tuna

Are you a Sushi lover? I’m not. To be honest. I’ve tried and tried to like it, but something about it sort of grosses me out. Seaweed, no problem. Rice and Vegetables, great. Fish, love it,  as long as it’s COOKED. That’s where Sushi and I have our differences. (But, I do love any sort of Sushi roll that is only vegetables or tempura fried shrimp (who wouldn’t?). )

So, to better acquaint myself with raw tuna, I bought a gorgeous sashimi-grade (read: you can eat it raw, top quality, kept frozen always) block of tuna. This type of fish is best served medium rare or, heaven-forbid, raw (ewww).  I thought the best way to serve it would be to eat it with some sort of sweet-salty-tangy glaze. Fortunately, I was right on. It was phenomenal with the glaze. Loads of fresh ginger made it really tasty. I served it over a bed of mixed greens tossed with some of the glaze that I made into a vinaigrette.

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This is exactly what great quality tuna should look like, not grey or dark purple. Pink and fresh.

I like to use organic soy sauce, gluten free, it really does taste better.

I like to use organic soy sauce, gluten free, it really does taste better.

First, grate 3" of fresh ginger on a microplane. This will serve as the base of our vinaigrette dressing and our glaze.

First, grate 3″ of fresh ginger on a microplane. This will serve as the base of our vinaigrette dressing and our glaze.

Next, add the honey and soy sauce. For the dressing, add olive oil and toss the greens to coat. For the glaze, only use these three ingredients.

Next, add the honey and soy sauce. For the dressing, add olive oil and toss the greens to coat. For the glaze, only use these three ingredients.

Pan sear on med-high heat to form a nice crisp crust. Once 1/4" has cooked to opaque, turn it over just to color the other side.

Pan sear on med-high heat to form a nice crisp crust. Once 1/4″ has cooked to opaque, turn it over just to color the other side.

Once the tuna is removed from the pan, pour in the glaze, and allow to reduce for 30-40 seconds. Then, pour over the fish.

Once the tuna is removed from the pan, pour in the glaze, and allow to reduce for 30-40 seconds. Then, pour over the fish. I let it sit on the fish for about 5 minutes, before I cut into it.

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