Seared Tuna Steak Wrapped in Seaweed

Has January been flying by or what?
Spring semester is starting this Monday for me.  Yikes!  Although, I’m actually pretty excited since I’ll be graduating!

Did everyone have a fun, food-filled lunar new year?  We cooked up a Vietnamese spread for dinner… with PLENTY of leftovers.  I’ll be sure to post about it.

Onto this post’s meal, though.

I saw some beautiful tuna steaks at the store and just had to have them!

I love seaweed paper (nori), either on sushi or as a snack.  It’s great that Trader Joe’s jumped on the bandwagon with roasted seaweed snacks so that I don’t have to go to the Asian markets to get it.  Delicious!

For sushi, however, you want to get the sheets of seaweed paper, not the small snack-size.  Now, this dish isn’t sushi, of course, but it’s the same concept with rolling in nori.

As you can see, there are a few components to this dish, including a couple of fun sauces.  I also served the dish with some brown rice and shredded sautéed zucchini.  Feel free to use white rice and whatever veggie you like.  I just had zucchini I needed to use up.

Once you get the rice cooking (rice cookers are a wonderful thing), get started with the sauces.

Simple Lemon Cream Sauce

  • heavy whipping cream
  • salt
  • butter
  • lemon juice

Cilantro-Citrus Pesto

  • fresh cilantro
  • lemon juice
  • lime juice
  • olive oil
  • salt
  • garlic

When I make sauces, I really compose them according to taste, so I don’t have specific amounts for you for the components.

Start heating  some cream on the stove and lightly simmer until it thickens, stirring intermittently.  Add salt and lemon juice to taste.  Melt a tablespoon or so of butter into the sauce.

While the cream sauce was thickening, you can prepare your pesto in a food processor.  Get a lot of lovely cilantro in there, enough oil for it to be spreadable, and the rest to taste.

I cut the tuna steaks into rectangular logs for later wrapping in the seaweed and marinated it in a simple asian style of soy sauce, some ginger and garlic, and a touch of sesame oil.

Prepare a frying pan with a bit of oil on medium-high heat.  Sear the tuna briefly on all four sides.  Searing needs to be quicker than if you were searing a whole steak on only two sides.  Less than a minute on each side.

Working as quickly as possible, wrap each log of tuna in seaweed.  A bamboo sushi rolling mat is helpful.  Then, cut into 1-inch-wide pieces.

Plating:

  • Arrange rice along the length of the plate towards the back.
  • Place the veggies on top of the rice.
  • Slowly spoon the cream sauce along the edge of the rice.
  • Using a basting brush, brush the pesto onto the plate next to the cream sauce, using a slight tapping movement along the way to evenly apply the pesto.
  • Squeeze a line of sriracha along the middle of the cream sauce.
  • Drag the tip of a knife or toothpick from one side of the cream sauce, across the sriracha, to the opposite side to create a design.  Continue this along the length of the plate, alternating directions.  Be sure to wipe the tip of your knife or toothpick off on a paper towel in between each stroke.
  • Place the tuna pieces evenly on top of the rice and veggies.
  • Top each piece of tuna with sliced scallions and, if you have any, some cellophane noodles.

Enjoy, and thanks for reading!

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