|
Tuna Loin with Ginger Soy Sauce
Tuna
24 ox. tuna loin
4 tsp. cracked black pepper, to taste
2 tsp. fresh basil, finely chopped
2 tsp. parsley, washed and finely chopped
2 tsp. olive oil
Have tuna cut into a rectangular shape, approximately 2x2x8. The fish may be somewhat longer, but the side-to-side dimensions are important. Rub the fish with 1/2 of the oil and then coat with
the pepper and herbs. More seasoning
can be added to taste. Heat a heavy skillet with the rest of the olive oil.
When it is hot, but not smoking, add
the fish. Cook the fish on that side until
it is browned and then rotate it to the next side. Continue browning and turning until the fish has been browned on all four sides. At this point, the fish should be quite rare on the inside to the point of being raw, but browned on the outside. Slice the fish into 1/4 and 1/3 inch slice and serve immediately.
Yield: 8 servings
Ginger Soy Sauce
- 1 tsp. minced ginger
- 1 c. clam broth
- 1/4 c. soy sauce
- 2 tbsp. rice wine vinegar
- 2 tbsp. cornstarch slurry
Combine ginger, clam broth, soy sauce, and rice wine vinegar in a small sauce pot. Heat to boiling over medium-high heat and thicken with the cornstarch.
Yield: 1 cup |