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Hunan Spaghetti

January 3, 2011

I don’t really make New Year’s resolutions, but if I did,
the first would be to keep up with the posting. I let all of
December slip by with

tuna with ponzu

nary a
post, and have a ton of recipes to share. It would have been
helpful at the holidays, I know, but there’s plenty of winter left
for these recipes. I’ll start off with one of the best, which
is a seared tuna with ponzu sauce that I made for my birthday cabin
weekend last month. It was one of the best tuna recipes I
have ever made and even remade in the same month. That’s a
record. It’s simple too…just a small piece of tuna loin,
and ponzu sauce, which is just soy sauce, rice wine vinegar and
lemon. Be sure to get a loin, which is a round piece that’s
thick and will slice better than a steak. Serve with some
sliced avocado, cucumber and cilantro leaves, and you have a fancy
appetizer. Fancy, but so good because of how all the flavors
work together. It’s a must make and came from this blog. This serves 4, but is so
good two of you might finish it..
Ingredients: 1/2 lb (about 6 oz.)
sushi grade tuna loin 3 T soy sauce 2 T rice vinegar 1 T fresh
lemon juice 1 small seedless cucumber, cut into paper thin slices 1
avocado, cut into thin slices 1/4 cilantro leaves 1 T grape seed
oil or other oil with a high smoking point salt and pepper to taste
Directions: Rinse and dry tuna
well. Season outside with salt and pepper. In a small bowl,
combine soy sauce, rice vinegar and lemon juice and set
aside. Arrange cucumber and avocado slices on a place. Heat
oil in a small skillet over high heat until almost smoking.
Place tuna in the skillet and sear all sides until outside is just
cooked about 1/4″, and the middle is still raw (about 30 seconds on
each side). Thinly slice tuna and divide between the plates,
then pour ponzu sauce over the top and sprinkle with cilantro
leaves. Serve immediately.

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