My family's favorite meal -- I modified the sauce a little bit (less butter) and t came out fantastic.
Nori Ahi with Soy-Mustard-Port Sauce
Photo: Jean Allsopp
Dee Ann serves the meaty tuna on a bed of sautéed mushrooms, fennel, and potatoes.
Yield: Makes 6 servings
- 1/3 cup Dijon mustard
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1/2 cup dry red wine
- 1/2 cup port wine
- 1 tablespoon heavy cream
- 1 cup unsalted butter, cut into pieces
- 1 cup nori furikake (Japanese seasoning mix, see below)
- 2 to 3 pounds ahi tuna
- 1 cup white miso
- 3 tablespoons vegetable oil, divided
- Whisk together mustard and soy sauce in a small bowl. Bring vinegar, red wine, and port to a boil in a saucepan over medium-high heat. Cook 10 minutes or until liquid is reduced to 1/2 cup. Reduce heat to medium-low; add mustard mixture and cream. Simmer 3 minutes, stirring occasionally. Reduce heat to low; whisk in butter, 1 piece at a time. Pour through a fine wire-mesh strainer into a bowl; keep warm.
- Process nori furikake in a food processor until finely ground. Transfer to a shallow dish. Cut fish into 6 (2" x 2" x 8") loins. Spread a thin layer of miso all over loins; dredge in ground nori furikake.
- Heat 1 tablespoon oil in a large skillet over medium-high heat until hot. Add 2 tuna loins, and cook 1 to 2 minutes on each side or to desired degree of doneness. Repeat with remaining oil and tuna. Slice fish; serve with sauce.
- Nori furikake is a Japanese seasoning mix that includes seaweed and sesame seeds, and commonly jazzes up rice, soups, pasta, and eggs.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes