Tuna Steak

boohog · January 17, 2006

Agree with £440,000, one of the best ways to eat good tuna is best as sashimi.

Alternatively you could do a california style sashimi where only yhe very surface of the tuna is cooked at a very high temperature. I would recommend the following teriyaki sauce:

Marinade the tuna in 2 parts soy to 1 part mirin (this is japanese sweet wine, saki or white wine as an alternative), mixed with lots of ginger, garlic and a few spoonfuls of sugar to taste (a bit more if you use white wine) - normally 1 dessert spoon per 4 dessert spoons of soy. It should have a sweet/sour taste which will enhance later when you reduce the sauce.

After marinading for an hour or two (tuna doesn't need long, 30 mins will do it), heat up a griddle pan until it is smoking. Remove the tuna and spread a bit of oil on both sides. Meanwhile, pour all the teriyaki marinade into a pan on med heat and reduce. Be careful not to overheat or the sugar will turn to caramel. When the sauce is nearly ready lob on the tuna and flip after c.10 seconds on each side, then remove (you can tell when a side is done as the griddle will leave brown marks as expected, but in between the tuna will be white, not pink. Alternatively use the side of the tuna as a gauge as to how far through the tuna is cooked. You only want a mm or 2 on each side).

Whack the tuna on top of some nice salad (rocket, beansprouts, spinach etc) and pour the sauce on as you like. Now drink some kirin and admire your work.

Bosch.

Owen1978 · January 17, 2006

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