Seared Albacore Tuna with a Japanese Salsa
(Courtesy of Chef Rodelio Aglibot; ripped from the internet)
Ingredients
- 2 (6 ounce) tuna steaks
- 1 teaspoon garlic powder
- Salt and pepper
- 2 teaspoons vegetable oil
- 1/4 cup sake
- 2 tablespoons soy sauce
- 1 cup finely chopped tomatoes
- 4 tablespoons finely chopped green onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoon lemon juice
- 1-2 ripe avocados, peeled and diced
Preparation
Rinse tuna and pat dry. Let dry without covering with plastic wrap on the counter or in the fridge for 20 minutes (this will create a better sear!). Spread garlic powder on all sides and sprinkle with salt and pepper. Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add the tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side. Pour sake and 1 tablespoon soy sauce around steaks; remove from heat. Let cool, turning fish often. Using a turkey baster, continually baste the fish in the sake-soy sauce mixture for 5 to 10 minutes.
Meanwhile, in a small bowl, mix tomatoes, green onion, avocado, cilantro, lemon juice, and remaining tablespoon soy sauce. Lift tuna from sake mixture, reserving juices. Cut fish with the grain into 1/4-inch-thick slices and lay on plates. Garnish with the salsa, and spoon pan juices equally over tuna.
