Seared tuna with oriental citrus sauce mirabelle jb
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Fresh orange juice |
| 3 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Fresh lime juice |
| ¾ | cup | Tamari or soy sauce |
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Asian sesame oil |
| ⅓ | cup | Chopped peeled fresh gingerroot |
| 3 | tablespoons | Vegetable oil |
| 6 | 1\"-thick (6-oz) tuna steaks | |
| 1 | cup | Black sesame seeds |
Directions
SAUCE
FISH
available at Asian markets and many specialty foods shops and supermarkets Note: Can be prepared in 45 minutes or less.
Make sauce In a large saucepan combine citrus juices, tamari or soy sauce, vinegar, oil, and gingerroot and simmer 15 minutes. Pour sauce through a fine sieve into a bowl. Sauce may be made 1 day ahead and chilled, covered.
Reheat sauce before preceeding. Preheat oven to 400øF.
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking. Coat 2 tuna steaks with sesame seeds and sear 1 minute on each side, transferring to a baking sheet. Coat and sear remaining 4 tuna steaks in batches in same manner. Cook tuna in middle of oven 3 minutes for medium-rare.
Cut each tuna steak into 4 slices and arrange slices, cut sides up, on 6 plates. Pour about ¼ cup sauce around tuna on each plate.
Serves 6.
Gourmet June 1996 You Asked For It Posted to MM-Recipes Digest V3 #2.TXT Posted to MM-Recipes Digest by Julie Bertholf <jewel1@...> on May 06, 1998