So after the Superbowl Sunday I wanted to make something a little lighter than say oh creamcheese…As my mother in law would say Light and Fresh! (hehe) So I decided on Tuna…I love fresh Tuna. So yummy when its seared on the outside and a little raw on the inside. That’s the best! Not so good when it’s cooked all the way, needs to be a little raw! So I found this Recipe
So I get scared when a pan is at smoking point. I have issues. Not sure why, but I get really scared like its going to catch on fire or something. So Normy gives me a hard time cause sometimes I don’t get it hot enough and then the meat is cooked wrong or doesn’t have a nice sear, so then he ends up wanting to do it or doing it. So when I was going to cook this tuna he says what he always says, make sure you get the pan nice and hot. I know you don’t like to do that. But it needs to be HOT, smoking hot…Then he says you want me to do it. I say no. So I get my cast iron skillet out and crank it to HIGH and its smoking hot and I am all nervous about throwing those Tuna steaks on, but I do so and its loud. Normy comes in and he’s proud and says NOW that’s hot! The recipe says to sear each side for 1 minute so I set that timer for exactly one minute and flip…Perfection!
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 small shallot, thinly sliced
- 1/2 jalapeño, seeded and chopped
- 2 tablespoons fresh orange juice
- One 3-inch strip of lemon zest plus 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1/4 teaspoon ground coriander
- 1 tablespoon vegetable oil
- Four 4-ounce tuna steaks, 1 inch thick
- Salt and freshly ground pepper
In a small saucepan, combine the soy sauce, mirin, shallot, jalapeño, orange juice, lemon zest and juice, sugar and coriander. Simmer over moderate heat until reduced by half, about 8 minutes.
In a large nonstick skillet, heat the oil until shimmering. Season the tuna with salt and pepper. Cook over high heat for 1 minute per side.
Transfer the tuna to a platter and let rest for 1 minute; thickly slice and serve with the sauce.