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RECIPE

Serves 2

A CookTale

At Gadaleto’s, the finest fish store in the Hudson Valley, we brought home sashimi grade Tuna. The color was so richly maroon It deserved to be treated as sashimi. Mistakenly I pan sauteed it but for 30 seconds a side, much too much. Tuna of this quality really should be enjoyed simply as it comes from its wrapping, along with a dipping sauce & possibly pickled ginger. Roland’s Ginger Glaze was the pickled ginger’s replacement. And please don’t make my mistake.

INGREDIENTS

1 pound of Sashimi grade Yellowfin Tuna
Sea Salt
1 TB of Peanut Oil
Pickled ginger or Roland’s Ginger Glaze
Nori snipped into Batons (or can be purchased at an Asian store)
Sesame seeds for garnish

METHOD

1. Cut the Tuna into 1 1/2″ pieces.
2. In a large non-stick frying pan heat the Peanut Oil.
2, When the oil is just starting to smoke, add the Tuna a few pieces at a time.
3. Sear untouched for no more than 15 seconds.
4. Turn the other side & sear again untouched for another 15 seconds.
5. Continue until all the Tuna is lightly seared.
6. You will have lovely, very rare Tuna.
7. Plate & drizzle with the Asian sauce & top with the Nori.
8. Sprinkle on Sesame Seed & serve.

RECIPE For Asian Sauce

INGREDIENTS

2TB of Soy Sauce
2TB of Mirin
1TB of Rice Vinegar
1/4 cup of Rice Wine or Sherry
1″ nob of Ginger grated (optional)
1tsp of Sesame Oil

METHOD

1. Whisk all the ingredients together.
2. Drizzle onto the plated Tuna & serve what remains on the side.

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