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Seared Tuna with Japanese Salsa

James Carrier
Yield Makes 2 servings
Notes: Chef Rodelio Aglibot uses ponzu, a citrus-seasoned soy sauce, to flavor the salsa. We've mixed soy and lemon juice for an easy alternative.

Ingredients

  • 2 tuna steaks (big eye, yellowfin, or albacore; about 1 1/4 in. thick, 5 to 6 oz. each)
  • 1 teaspoon minced or pressed garlic
  • Salt and pepper
  • 2 teaspoons vegetable oil
  • 1/4 cup sake
  • 2 tablespoons soy sauce
  • 3/4 cup finely chopped tomatoes
  • 2 tablespoons finely chopped green onion
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 6 to 8 slices peeled avocado (3 to 4 oz. total)

Nutrition Information

  • calories 340
  • caloriesfromfat 48 %
  • protein 32 g
  • fat 18 g
  • satfat 3.2 g
  • carbohydrate 9.5 g
  • fiber 1.9 g
  • sodium 1093 mg
  • cholesterol 48 mg

How to Make It

  1. Rinse tuna; pat dry. Spread garlic on both sides of steaks; sprinkle with salt and pepper. Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side. Pour sake and 1 tablespoon soy sauce around steaks; remove from heat. Let cool, turning fish often.

  2. Meanwhile, in a small bowl, mix tomatoes, green onion, cilantro, lemon juice, and remaining tablespoon soy sauce.

  3. Lift tuna from sake mixture, reserving juices. Cut fish across the grain into 1/4-inch-thick slices and lay on plates. Garnish with the salsa and avocado slices. If desired, spoon pan juices equally over tuna (otherwise discard).

Koi Restaurant