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Sesame Seared Tuna With Miso Tofu Vinaigrette The versatile miso tofu vinaigrette taste great spooned over this seared tuna or try it over chicken and vegetables right off the grill. For a spicier version, coat the fillet or steak with ground coriander, black pepper and salt. Try slicing thick pieces of cooked fish steak and arrange them around the sauce for a fancier presentation. Makes 4 servings. |
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Ingredients: 1 tablespoon barley miso or regular miso 2 scallions, trimmed and thinly sliced Four 6 ounce tuna steaks, about 1 inch thick 1 tablespoon tamari soy sauce 1 tablespoon rice wine (mirin) Sea salt and freshly ground black pepper 1 tablespoon rice wine vinegar 1/2 cup water 4 teaspoons black sesame seeds Juice of 1/2 lime Mango-Scallion Sticky Rice for serving 2 ounces soft tofu | |
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Instructions: 1. Mix together the miso, soy sauce, rice wine, vinegar, water, lime juice and tofu with an electric hand mixer or food processor. Mix in the sliced scallions by hand and set the sauce aside. 2. Season the tuna steaks with sea salt and ground black pepper. Coat one side of the steak with sesame seeds. Coat a nonstick skillet with canola oil spray and set over medium heat for at least 1 minute to heat the pan. Add the tuna to the pan, sesame seed side first, to sear for 2 to 3 minutes. Turn over the fish and finish cooking to the desired doneness, 2 to 3 minutes more for medium. Remove from heat. 3. Spoon the sauce among four serving plates. Slice each tuna steak in half and place two halves on top of the sauce on each serving plate. Serve with Mango-Scallion Sticky Rice. |
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