|Name:||Seared Tuna||Contributor:||Shasta Willson|
|Key words:||sashimi||Category:||Main Dishes|
|Ingredients:||Two tuna medallions.
A bit of leftover* bacon fat (including some smallish bits of bacon.)
* or cook up one piece of bacon and eat it. :)
juice from one lemon
dash of soy sauce
dash of dark sesame oil
|Preparation:||Coat tuna heavily with freshly ground pepper and sear until as cooked as you like. We like them sashimi style in the middle, which I find is easier if they're frozen (or partly) when I start. (I do the same thing with steak to keep the middle rare while the outside is well seared.)
Set tuna aside and make sauce:
To the remaining juices and such in the pan, add lemon juice, soy sauce, sesame oil. Cook down lightly until you have a concentrated bit of juice.
Stir in wasabi to taste. (I used 1/2 Tbsp of decent paste I'd guess.)
Pour over tuna medallions.
|Notes:||I didn't bed them on anything as we'd just had a big bowl of hot pot, but I'd probably try noodles, rice or thinly slivered asian cabbage under the medallions if a heartier presentation is desired.|