Dinner time, new recipe, bring it on. Found something with some Asian flair that had to be tested recently.
Pan-Seared Tuna Steaks with Ginger Vinaigrette, from Food & Wine
5 tablespoons low-sodium soy sauce
5 tablespoons sake
2 1/2 tablespoons mirin
3 tablespoons minced shallot
1/2 tablespoon finely grated peeled fresh ginger
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 bunch of Broccolini, trimmed
Two 1-inch-thick yellowfin tuna steaks (grabbed frozen Ahi from Trader Joe’s)
2 teaspoons toasted white sesame seeds
Lemon wedges, for serving
In a small saucepan, simmer the soy sauce, sake, mirin and shallot until the liquid is slightly reduced, 3 minutes. Remove from the heat; stir in the ginger. Slowly whisk in 1/4 cup of the oil. Season with salt and pepper.
In a steamer basket set in a large saucepan of simmering water, steam the Broccolini until tender, about 6 minutes. Transfer to plates.
Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil. Season the tuna with salt and pepper. Sear over high heat until golden brown but still rare within, about 30 seconds per side. — Ok, I actually had a BBQ to use to I did this thing called grill the tuna. Short, sweet, to the point. Delicious!
Transfer to a paper towel–lined plate to drain. (So didn’t have to do this part).
Slice against the grain and transfer to the plates. Drizzle with some of the vinaigrette and sprinkle with the sesame seeds.
Serve with lemon wedges and the remaining vinaigrette.
To be honest, I almost forgot the brocollini because there was so much going on in the kitchen and I don’t serve stuff just like the recipe, but then I realized something was missing. This was a great combo of flavors, and I often forget about brocollini. Was pretty quick to make, too. So, give it a try if you’re looking for something new.