Charred Rare Tuna with Radish Salad and Soy-Ginger Vinaigrette
Coat and sear the tuna one day in advance for this beautiful Asian-flavored salad, and chill overnight. After it is charred, the tuna is cut into very thin slices and served with a colorful salad.
Ingredients
- Tuna
- Fresh-cracked Pepper - 3 tablespoons
- Fresh Ginger - 1 tablespoon, minced
- Sashimi-grade Yellowfin Tuna - one, 8-ounce piece, trimmed into an even rectangular block
- Peanut oil for frying
- Soy-Ginger Vinaigrette
- Soy Sauce - 1/4 cup
- Fresh lime juice - 1/4 cup
- Shallots - 2 teaspoons, minced
- Fresh Ginger - 1 teaspoon, minced
- Garlic - 1 teaspoon, minced
- Peanut Oil - 1/2 cup
- Sesame Oil - 2 teaspoons, toasted
- Salt and freshly ground black pepper to taste
- Radish Salad
- Carrots - 2 - 3 large, peeled and julienned
- Red Onion - 1, thinly sliced
- Daikon radish - 1 cup, julienned (available in Asian markets)
- Leek - 1/2 cup, julienned, white part only
- Red radishes - 1/4 cup, thinly sliced
- Fresh Cilantro - 1/4 cup minced
Instructions
To prepare the tuna: On a sheet of waxed paper, combine the pepper and ginger. Roll the tuna block in the mixture and press to coat evenly.
Brush a large saute pan or skillet with oil, heat it over high heat, and sear the tuna on each side for 30 to 45 seconds, or just until the outside is seared. Remove the tuna from the heat. Wrap in plastic wrap and chill overnight in the refrigerator.
To make the vinaigrette: In a blender or food processor, combine the soy sauce, lime juice, shallots, ginger, and garlic. Process for 1 minute and strain the mixture into a medium bowl. Slowly whisk in the oils and season with salt and pepper.
To make the salad: In a large bowl, combine the carrots, onion, daikon, leek, red radishes, and cilantro. Mix well, then toss with just enough of the vinaigrette to moisten the salad.
To serve: Unwrap the chilled tuna. With a very sharp knife, cut it horizontally into sixteen 1/8-inch-thick slices. Toss the salad and mound one-fourth of it in the center of each of the serving plates. Fan four slices of tuna around the salad and drizzle with some of the remaining vinaigrette.
