Szechwan Seared Tuna With Soy-Mustard Sauce
This recipe combines the vibrant flavors of Dijon mustard, soy sauce, fresh lime juice, and ginger to create a delicious dressing for seared Ahi tuna. Served alongside a bed of mixed baby greens, this dish is packed with refreshing and savory notes, making it a perfect meal for any seafood lover.
— Constant Cookbook
Ingredients
- 2 Tbs. Dijon mustard
- 2 Tbs. soy sauce
- 2 1/2 Tbs. fresh lime juice
- 1 Tbs. grated fresh ginger
- 1 Tbs. minced shallot
- 6 Tbs. grapeseed oil
- 4 pieces lean sushi-grade Ahi tuna, each 3 oz.
- Salt, to taste
- Coarsely cracked Szechwan pepper, to taste
- 2 oz. mixed baby greens
Instructions
- In a bowl, whisk together the mustard, soy sauce, 2 Tbs. of the lime juice, the ginger and shallot. Add 4 Tbs. of the grapeseed oil in a slow, steady stream, whisking constantly until blended. Set aside.
- Season the tuna with salt and Szechwan pepper. In a fry pan over high heat, warm 1 Tbs. of the oil until nearly smoking. Add the tuna and sear for about 30 seconds per side. Immediately remove the tuna from the pan.
- In a bowl, combine the greens, the remaining 1 Tbs. oil, the remaining 1/2 Tbs. lime juice and salt and toss to mix. Divide among 4 salad plates. Cut the tuna into 1/4-inch-thick slices and divide among the plates, fanning the slices alongside the salad. Drizzle 1 Tbs. of the soy-mustard sauce over each serving and serve immediately.
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