SEARED TUNA WITH TUNA SAUCES

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.

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.