| Recipe By: Gary Rush |
| Servings: 4 for main course |
| Preparation Time: 1 hour |
| Special Equipment: sauce pan, sauté pan |
| Wine Suggestion: This is a lucious dish and requires a fruity Merlot, a Châteauneauf du Pape, or a crisp Reisling. |
| Amount |
Measure |
Ingredient |
Preparation Method |
| 1 1/2 |
pounds |
Sushi Grade Tuna |
cut into blocks |
| 2 |
Tablespoons |
Soy Sauce |
|
| 1 |
each |
Lemon |
juiced |
| 1 |
tsp |
Fresh Ginger |
finely grated |
| 1 |
clove |
Garlic |
finely grated |
| 1 |
Tablespoon |
Mirin |
|
| 1 |
Tablespoon |
Hoisin Sauce |
|
| 1 |
Tablespoon |
Honey |
|
|
| 1 |
cup |
Sugar |
|
| 1 |
each |
Lime |
juiced |
| 1/2 |
cup |
Heavy Cream |
|
| 2 |
Tablespoons |
Olive Oil |
|
| |
to taste |
Salt and Pepper |
|
|
|
Prepare the Tuna:
Cut the tuna into 4 blocks - about 1 1/2 inch thick and 1 1/2 inch wide. Make the marinade - wisk together the soy sauce, limon juice, ginger, garlic, Murin, hoisin sauce, and honey. Pour over the tuna and let marinade at room temperature for about 1 hour. Drain and reserve the marinade, setting the tuna aside.
|
|
Make the Sauce:
- Put the sugar and juice of the lime into a sauce pan. Heat over medium heat until the sugar dissolves.
- Cook until the sugar has caramelized to a medium brown.
- Carefully pour the cream into the sugar, stirring constantly and quickly until all is incorporated.
- Lower heat and cook for about 1 minute to thicken slightly. Remove from heat and keep warm.
|
|
Cook the Tuna:
- Pre-heat the sauté pan for about 5 minutes over medium heat.
- Dry the tuna well, using paper towels.
- Season with salt and pepper to taste.
- Pour the olive oil into the sauté pan.
- Add the tuna and sear quickly on all sides (about 20 seconds per side).
- Remove the tuna and let it rest for a moment on the cutting board.
- Meanwhile, heat the marinade in a small sauce pan over medium heat until it begins to boil. Remove from heat.
|
|
To Serve:
Cut the tuna into slices. Pour some of the caramel sauce on the plate. Place the tuna on top of the caramel sauce. Spoon a little of the heated marinade over the tuna. Serve with a crisp green vegetable - broccoli rabb, bok choi, etc. |
|
Notes:
- The caramel sauce keeps for up to 2 weeks in the refrigerator.
- Tuna is shown with Bok Choi and a flower for garnish.
|
 |
