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
Recipe from Coastal Living

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Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Nori furikake is a Japanese seasoning mix that includes seaweed and sesame seeds, and commonly jazzes up rice, soups, pasta, and eggs.
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