If you’ve ordered fresh tuna steak or medallions in a restaurant you can appreciate the fact that at $17.99 a pound you can serve 4 and with a couple of generous sides you haven’t even hit the average price for an entrée in a fancy restaurant. I know that I had a little chunk of tuna out with other “stuff” just decorating the plate, nothing substantial and it cost $27.99. Could be worse in other areas I suppose.
I made seared cornflake, sesame seed and ginger crusted tuna with an arugula and radish salad dressed with a simple Mark Bittman’s smooth Miso-Ginger Dressing. I still had some Bok choy left and brushed it with sesame oil and grilled it along with a wedged lemon…the lemon because it was just sitting there and I love the tasted of grilled or roasted lemons.
Gently rub 4 tuna filets with ginger paste (comes in a tube in the cold produce section), lightly season with salt and freshly ground pepper, refrigerate until ready to sear. Prepare about 1-1/2 cups of corn flakes by placing in a zip lock bag, seal and crush with rolling-pin, place in a bowl with ½ cup toasted sesame seeds (found them already roasted in the Asian store). This should be enough for about 1 pound of tuna filets.
Dress the arugula and radish salad lightly with dressing and serve with the seared tuna…
I like my tuna on the rare side so it only takes about 4 or so minutes to sear while Michael prefers his more done side…
Link below to some good searing advice and a video, but I seared mine with the cornflake crust.
Miso Ginger Dressing
Adapted from “How to Cook Everything,” by Mark Bittman (Wiley, 2008)
Time: 5 minutes
1/4 cup peanut oil or neutral oil, like grapeseed or corn
1/4 cup rice vinegar
3 tablespoons mild or sweet miso, like yellow or white
1 tablespoon dark sesame oil
2 medium carrots, roughly chopped
1 inch long piece fresh ginger, cut into coins
Salt and freshly ground black pepper.
Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.
Yield: About 1 1/4 cups.