| Cuisine: Oriental | Type: Main Course | Serves: 2 |
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Source:
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Sabroso! |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 tuna steaks, 1" thick, about 6 oz. each Salt & pepper 3 tbs. black sesame seeds 3 tbs. white sesame seeds 1 oz sesame oil 1 oz olive oil 1/2 cup rice vinegar 1/4 cup chicken broth 2 tbs. dry sherry or white wine (sake should work) 1 tbs. fresh ginger, minced 1 oz Tamari soy sauce 1 tbs. sugar 1 tbs. garlic, minced 1 tbs. fresh lemon juice 1/2 tbs. Wasabi powder 2 oz sesame oil 2 green onions, sliced on the bias 10 oz mustard greens, stemmed, rinsed and chopped 2 cloves garlic, thinly sliced 1 tbs. olive oil 1 oz sesame oil Salt and pepper to taste |
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Instructions:
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Prepare the tuna: 1. Combine the two kinds of sesame seeds together. Sprinkle the tuna steaks with salt and pepper. Fully coat both sides of the tuna steaks with the sesame seeds, pressing them into the tuna so they stick. 2. Head the sesame and olive oil in a nonstick skillet over medium heat. 3. Gently place the tuna steaks in the hot oil and sauté until the white seeds start to brown. Turn the steaks over, gently, and cook the second side until the white seeds start to brown. Transfer steaks to a platter and cover loosely to keep warm. Vinaigrette: 1. Simmer all vinaigrette ingredients except onion in a saucepan over medium-high heat until reduced to 1/4 cup, about 5 to 8 minutes. Keep warm over low heat. 2. Just before serving, add the sliced green onion. Mustard Greens: 1. Preheat a non-stick sauté pan with the olive oil and sesame oil. Add the greens and garlic and toss until wilted, about 2 to 3 minutes. Season with salt and pepper. To plate: Divide the greens between two plates. Top the greens with the tuna steaks and drizzle with several tablespoons of the vinaigrette. Garnish with green onion. Can also serve with some sticky rice and straw mushrooms. |
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Related recipes:
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None |
2005-11-19