Trio of Tuna Recipe
Posted on 22nd of November, 2010 by Lévana
Tuna Tartare, Seared Tuna and Tuna Handroll
This trio is always glamorous, and so simple I demonstrated the three dishes as a small part of a whole cooking demo called “intimate meals”: Nothing to it!
1 inch piece ginger
3 sprigs cilantro, stems removed
1 pound fresh tuna, cut in large chunks
4 scallions, sliced very thin
3 tablespoons toasted sesame oil
3 tablespoons soy sauce
¼ cup fresh lemon or lime juice
In a food processor, finely grind the ginger, cilantro and jalapeno. Add the tuna and grind coarsely, using the pulse button, making 100% sure you don’t let the mixture get too fine. Transfer the mixture to a bowl and add the remaining ingredients. Toss gently but thoroughly. Serve with grated daikon, or on rounds of toast, or cucumber.
Like me, you will love to always have on hand some vacuum-packed frozen individually wrapped tuna steaks, which will turn into dinner at the drop of a hat. You will be amazed at their freshness and flavor: sushi quality. No thawing necessary. Unwrap straight out of the freezer, sprinkle with salt and pepper to taste, and sear in a very hot skillet with a few drops olive oil added, one minute on each side. Slice against the grain. That’s the whole story. Eat warm or cold, alone, in a salad, any way you like!
Tuna Hand Rolls:
Choose anything you like (even if you have no prepared sushi rice)
avocado, sliced thinly lengthwise
cucumber, cut into long thin sticks
Tuna steak, well-chilled and cut into thin strips
Flaked faked crab
scallions, sliced thin
Grated daikon, carrot, turnip
Diced shitaki caps
Celery ribs, peeled and cut into very thin sticks
Red or yellow pepper, cut into very thin sticks
Nori sheets, cut in half
Cooked sushi rice (the rolls will be delicious with or without)
Pickled ginger (store-bought ok)
Wasabi powder mixed with a little water to make a paste
Hold half a nori sheet in your left hand. Place your selected filling ingredients on a diagonal from the top left corner, leaving the bottom left corner empty. Lift the bottom left corner on a perpendicular, encasing the whole filling, and continue to roll, shaping a cone. wet the end of the nori sheet with a drop of water so it adheres to the roll. Don’t worry if you don’t get perfect cones the first couple times. Practice makes perfect. Serve with the condiments in tiny bowls.