I have made this recipe several times. It is delicious - and a lovely presentation. Tuna, salsa and avodado all in one bite - fabulous! I don't care for sake - a nice Resiling or Sauv Blanc goes well with this.
Seared Tuna with Japanese Salsa
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.
Yield: Makes 2 servings
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Amount per serving
- Calories: 340
- Calories from fat: 48%
- Protein: 32g
- Fat: 18g
- Saturated fat: 3.2g
- Carbohydrate: 9.5g
- Fiber: 1.9g
- Sodium: 1093mg
- Cholesterol: 48mg
- 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)
- 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).
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