Our new chef at Etta's Seafood, Chris Schwarz,
suggests this preparation for ahi tuna. While it has a few different
components, it is actually a simple recipe to prepare at home. Serves
Six.
Cook rice...
Aromatic Steamed Rice
2 cups Japanese short grain rice
2 1/2 cups cold water
1 stalk lemon grass, thick sliced
1 ounce fresh ginger, sliced
three star anise pods
zest from one orange
Place all ingredients in a rice cooker. Cook until
rice is tender.
Prepare cucumber relish....
Cucumber Relish
2 cucumbers, seeded, peels left on.
1 jalapeno pepper
1/2 bunch cilantro
1/4 cup mirin (rice wine)
Rough chop ingredients in a food processor and
season to taste with salt and pepper.
Prepare...
Seared Tuna
Season six - 5 oz. portions of albacore or ahi tuna with sea salt and
black pepper. Heat large frying pan until very hot. Add 2 tablespoons
peanut oil, and then place tuna in the pan. Sear, turning until all
sides are lightly browned but still rare to raw in the center. Remove
tuna from pan and set aside.
Divide cucumber relish among six plates. Slice each
portion of tuna into 4-5 pieces and fan over top of relish. Garnish with
daikon sprouts that are dressed at the very last minute (recipe
follows). Serve with aromatic rice on the side.
Daikon Sprout Salad
2 - 8 oz. packages daikon radish sprouts (available at Uwajimaya and
other gourmet grocery stores)
1 Tbs peanut oil
1 Tbs rice vinegar
1 Tbs sesame oil
1 tsp soy sauce
Cut sprouts from their roots and place in a bowl.
Pour peanut oil, rice vinegar, sesame oil and soy sauce over sprouts and
toss gently with your fingers.
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