This recipe takes on an Asian flair with a coating of sesame seeds and furikake on the tuna and a dressed salad of soba noodles with bell peppers and green garden vegetables tossed in a yuzu and soy sauce vinaigrette.
Four 8-ounce Mahi Mahi Tuna steaks
2 egg whites
1 cup white sesame seeds
1 cup black sesame seeds
1/4 cup furikake dry Japanese rice seasoning
Salt, to taste
Ground black pepper, to taste
Yuzu Soy Vinaigrette:
2 tablespoons Yuzu juice
1 tablespoon sesame oil
2 tablespoons light soy sauce
1/4 cup olive oil
1 tablespoon toasted sesame seeds
2 tablespoons olive oil
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 cup sake
2 tablespoons ginger, grated
1/4 cup Yuzu juice
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 tablespoons soy sauce
1 lime, zested and juiced
1 teaspoon chili oil
1 pound soda noodles
4 shiso leaves , julienned
1/4 cup cilantro leaves, picked
1/2 cup mint leaves, torn
3 scallions, thinly cut on the bias
1/4 bunch thin asparagus
1 cup sugar snap peas
1 cup snow peas
1 cup English peas, in pod
Dash Chili Oil
Squirt lemon juice
2 scallions, cut thinly on the bias
For the Crusted Tuna:
In a shallow bowl, mix white and black sesame seeds and the furikake in a shallow pan. Season with salt and pepper. Brush the tuna with egg white on all sides. Dip the tuna in the sesame mixture on all sides, pressing the seed coating into the fish.
Heat oil in a cast iron skill over medium high heat.
Add in the tuna gently and cook for approximately 30 seconds on each side. Use a spoon to baste the tuna with the hot oil to cook it evenly on each side.
Gently remove the tuna from the skillet and it let rest. Slice the tuna and set aside.
For the Yuzu Vinaigrette and Noodles:
In a small bowl, which together the yuzu, sesame oil, olive oil, soy sauce and sesame seeds. Season with salt and pepper to taste. Set aside.
For the noodles, bring water to a boil in a large saucepan. Add the soba noodles and cook for three minutes.
Using a clean paper towel, wipe the large cast iron skillet used to cook the fish. Return the skillet to the stove and heat oil until shimmering add the bell peppers and season with salt and pepper, cooking until softened, Add the ginger. Add sake and flambe. Stir mixture until a syrup like consistency is reached.
Add in yuzu, rice vinegar, sesame oil and soy sauce. Reduce the mixture until thickened. Finish with lime zest, lime juice and chili oil.
Drain noodles and add them to a large bowl. Toss noodles with the Yuzu vinaigrette.
For the Vegetable Garnish:
In a medium saucepan, add water and a pinch of salt Bring the salted water to a boil. Add the asparagus, peas and blanch them in the boiling water for 30 seconds. Immediately remove the vegetables and shock them in a bowl of cold ice water to stop the cooking process. Remove vegetables from the ice water bath and dry with clean paper towels. Cut the asparagus on a bias, cut the snow peas on a bias, cut the sugar snap peas and the English peas lengthwise. Toss the vegetables with a bit of chili oil, lemon juice and salt to taste.
To serve, add the noodles to the center of the plate. Arrange the sliced tuna over the noodles. Scatter the vegetable garnish randomly over the tuna and noodles. Add a touch of cilantro and mint leaves, if desired.
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