Tuna with Olive Topping

Makes 4 servings. 

I like to serve this dish at room temperature on a bed of sautéed vegetables or dressed greens. In this recipe, I am featuring it with sautéed shredded Napa cabbage and sautéed bell pepper strips.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 4 tuna steaks, ¾ inches thick, about 6 ounces each

• Kosher salt

• Freshly ground black pepper 

OLIVE TOPPING:

• 2 tablespoons extra-virgin olive oil

• 3 tablespoons lemon juice

• 1 tablespoon grainy mustard

• ½ cup pitted Kalamata olives, sliced

• 3 scallions including green parts, thinly sliced

• 1 cup loosely packed flat leaf parsley, finely chopped

• Kosher salt

• Freshly ground black pepper  

PREPARATION:

1. Combine the topping ingredients and set aside.

2. Sautee the cabbage and the bell peppers and set aside.  

3. Pat the fish dry and season lightly with salt and pepper on both sides.  In a skillet heat the olive oil and sear the tuna over high heat for 30 seconds on each side for rare fish.  

4. Cut each steak into 3 pieces.

5. Place the cabbage and the peppers in the center of the plate, top with tuna and the olive topping.

SEARED TUNA WITH TWO SAUCES

Makes 6 servings.

Tuna is surely one of America’s favorite fish, and it lends itself to many types of preparation, from sashimi to “tuna-fish” sandwiches. The dish that follows calls for the fish to be almost raw; it can be accompanied with one of the Asian-inspired sauces, Ginger or Piquant Asian, that follow.  This recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.

---

ingredients

• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 pounds (900 g) sashimi-quality tuna
• 1 tablespoon extra virgin olive oil
• Julienned daikon, sliced seeded cucumbers, and strong-tasting salad leaves like arugula or watercress, for garnish
• Ginger Sauce or Piquant Asia Sauce, to serve

Preparation

1. Combine salt and pepper in a small bowl.

2. Pat the tuna dry with paper towels. Heat the oil in a large nonstick skillet over medium heat. Sear the tuna on both sides, then remove from the heat and rub both sides with the salt-pepper mixture.

3. When cool, wrap the tuna tightly in wax paper, then in foil. Refrigerate it for at least 4 hours or overnight. This will make it firmer and thus easier to slice.

To serve

Cut the fish against the grain in thin slices, and serve accompanied by the sug­gested vegetables. Serve either of the sauces separately.

Ginger Sauce

Makes about 1/2 cup (125 ml)

• 2 shallots, finely chopped
• 3 tablespoons low-sodium soy sauce
• 21/2 tablespoons rice vinegar
• 2 teaspoons water
• 1/2 teaspoon sugar
• 1-inch (2.5 cm) piece of ginger, peeled and grated
• 1 generous tablespoon olive oil
• 1 generous tablespoon sesame oil
• 1/2 teaspoon black pepper

Combine the ingredients well, and season to taste.

Piquant Asian Sauce

Makes about 1 cup (125 ml)

• 1/4 cup (10 g) loosely packed cilantro leaves
• 2 teaspoons wasabi powder
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon powdered mustard
• 3 tablespoons freshly squeezed lime juice
• 1/2 cup (78 g) shelled soy beans (edamame), defrosted(see note)
• 1/2 cup (125 ml) vegetable broth
• Kosher salt
• Freshly ground black pepper 

Place all the ingredients in a blender and purée until smooth. Strain through a medium-mesh strainer. Season to taste. 

Note

Frozen edamame, shelled and unshelled, are available in health-food stores and supermarkets.