I found this recipe on my Epicurious (Epi) app on my iPad, and although I tweaked it a great amount, the essence of encrusting with black pepper and creating a dipping sauce stayed the same. It was my lunch today, and loved it so much that I packed some up for my husband and brought it to him at work! (Yes, I definitely get those good wife points here!)
Time: 15 minutes
Serves 2
Prepare sauce
Mix together in a small bowl
1 tbsp soy sauce
1 tbsp lemon juice
1 tsp ginger, grated
1 scallion (white and green parts), finely chopped
4-5 small basil leaves, finely chopped
1/2 Serrano pepper, finely chopped (optional)
1/2 tsp togarshi powder*
Prepare tuna
Wash and pat dry 1/2 lb tuna steak
Coat with 1 tbsp olive oil and kosher salt
Crust generously with freshly ground black peppercorns generously
Heat 1 tbsp olive oil in a frying pan on high
Grill the tuna for 1 minute on the first side and then 3 minutes on second side, or until dark and crusty on the outside and pink and rare inside.
Transfer the grilled tuna steak to a cutting board and cut them into 1/4-inch slices. Fan out the tuna slices on a serving platter, drizzle the sauce on top and serve hot.
*Tōgarashi (seven flavor chili pepper), is a common Japanese spice mixture containing seven ingredients.
A typical blend may contain:
- coarsely ground red chili pepper (the main ingredient)
- ground sansho (Sichuan pepper)
- roasted orange peel
- black sesame seed
- white sesame seed
- hemp seed
- ground ginger
- nori or aonori
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