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Ken Hom's Seared Tuna With Spiced Confetti
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 3tablespoons Japanese soy sauce
- 2tablespoons Japanese sweet rice wine (mirin) or dry sherry
- 1tablespoon Chinese or Japanese sesame oil
- ¾teaspoon freshly ground black pepper
- 41-inch thick pieces tuna steak, each 4 ounces
- 1½tablespoons olive oil
- 3tablespoons finely minced scallions
- 2tablespoons finely minced garlic
- 1tablespoon finely minced fresh ginger
- 1tablespoon finely minced shallots
- 1teaspoon finely minced fresh red chili (seeded)
- ¼cup finely minced carrots
- ¼cup finely minced zucchini
- 2tablespoons finely minced sweet red pepper
- 1teaspoon ground cumin
- 1teaspoon salt
- 1teaspoon sugar
- 1tablespoon finely minced fresh coriander
- 1½tablespoons peanut oil
Preparation
- Step 1
In a small bowl combine the soy sauce, rice wine, sesame oil and one-fourth teaspoon pepper. Place the tuna on a plate, spread the mixture evenly over the tuna on both sides, cover with plastic wrap and refrigerate for two hours.
- Step 2
Heat a wok or a heavy skillet. Add the olive oil, then the scallions, garlic, ginger, shallots and chili. Stir- fry for one minute, then add the carrots, zucchini and red pepper. Stir-fry another minute, then add the cumin, salt, sugar and remaining black pepper. Stir-fry another minute, remove from heat, stir in the fresh coriander and set aside.
- Step 3
Just before serving remove the tuna from the marinade, reserving the marinade. Pat the tuna dry on paper towels.
- Step 4
Clean the wok or skillet and reheat it over high heat. Add the peanut oil. Add the tuna; reduce the heat to medium and sear on one side. Turn the tuna over and sear on the other side, long enough to brown the outside but keeping the inside rare. Remove the tuna to warm plates. Alternatively, the tuna can be brushed with the oil and grilled or broiled.
- Step 5
Pour the marinade into the wok or skillet and bring to a boil. Pour the heated marinade over the tuna and spoon the vegetable mixture on top. Serve at once.
Private Notes
Cooking Notes
Lots of prep, but ultimately easy in the wok! I subbed rice vinegar for mirin. I also subbed dried red pepper flakes, which went into the wok with the other spices. Spouse and I loved it, perfect romantic dinner. Spouse says 11/10.
This was nice. The length of time spend prepping the veggies was a little much for the flavor they imparted in the end, though.
This dish prompted high praise from a skeptical audience. I eliminated the salt -- the soy sauce was an ample dose -- but otherwise stuck to the text.
Lots of chopping, but worth it.
I subbed minced broccoli and cauliflower for the pepper and zucchini and it was delicious.
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