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 RECIPE

Serves 2

A CookTale

This recipe was originally posted on May 12th. This version makes the cooking of the Tuna simpler and more controllable.

Cathie brought home from Gadaleto’s, the finest fish store in the Hudson Valley, sashimi grade Tuna. The color was so richly maroon It deserved to be treated as sashimi. Raw is one way, 15 seconds a side is the other and the one decided on. Along with a dipping sauce & Roland’s Ginger Glaze. it’s an amazing taste treat.

INGREDIENTS

3/4 Pound of Sashimi grade Yellowfin Tuna (1-1/4″ thick)
Sea Salt & Pepper
1 TB of Peanut Oil
Scallions & Ginger. (thinly sliiced)
Nori snipped into Batons (purchased at an Asian market)
Roland’s Ginger Glaze* (optional)
Toasted Sesame seeds for garnish

* Available online & at specialty markets

METHOD

1. Season the Tuna with Sea Salt & Pepper
2. In a non-stick frying pan heat the Peanut Oil.
2, When the oil is starting to smoke, add the Tuna.
3. Sear untouched for no more than 15 seconds.
4. Turn & sear untouched for another 15 seconds.
5. You will now have lovely, very rare Tuna.
6. Cut the Tuna into 1-1/2″ pieces.
7. Plate the Tuna, drizzle with the Asian sauce, top with the Nori & surround the plate with the optional Ginger Glaze.
8. Sprinkle on the toasted Sesame Seeds & serve.

RECIPE For The Asian Sauce

INGREDIENTS

2 TB of Soy Sauce
2 TB of Mirin
1 TB of Rice Vinegar
1/4 Cup of Rice Wine or Sherry
1″ Nob of Ginger grated
1 Garlic Clove sliced
1 tsp of Sesame Oil

METHOD

1. Whisk all the ingredients together.
2. Drizzle onto the plate & top with the Tuna.
3. Add the Scallions & serve.
4. Bring the remaining sauce to the table.

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