02-22-2007, 01:35 AM
[size 1]I snagged this recipe form an asian cook book, and it is authenic.
You'll need the following:
Sushi Grade Tuna Steaks
Ground Ginger
Ground Pepper
Ground Sea Salt
Sesame Seed Oil
Peanut Oil
Shallots
Garlic Powder
Soy Sauce
This is really easy, and I altered it a tad from the original for a better and more authentic taste.
Take the tuna steaks and cut them into logs. When I say logs, I mean something like 1x2 or 1x1 width and depth wise. Leave them long. Cover each "log" with ground pepper and just a tad of salt. Sear each log on all sides.
The sauce is easy. Take equal parts of sesame and peanut oil and put it in a bowl. Add just a dash of ginger and a dash of Garlic Powder. Also add 1/10 part of Soy Sauce. Mix that together very well and set asside.
Once the tuna is seared, set each log in the serving plates. Let cool for a bit for easier cutting. I prefer a flat bladed knife like a Santoku. Make 1/4" slices out of each log, and arrange how ever. I like to put them in a circle, it looks cool. Once you have your tuna sliced and in position, pour a small amount of the sauce over the tuna and add a few shallots over the top.
This is a great recipe. Try it, you won't be disappointed[/size]
[signature]
You'll need the following:
Sushi Grade Tuna Steaks
Ground Ginger
Ground Pepper
Ground Sea Salt
Sesame Seed Oil
Peanut Oil
Shallots
Garlic Powder
Soy Sauce
This is really easy, and I altered it a tad from the original for a better and more authentic taste.
Take the tuna steaks and cut them into logs. When I say logs, I mean something like 1x2 or 1x1 width and depth wise. Leave them long. Cover each "log" with ground pepper and just a tad of salt. Sear each log on all sides.
The sauce is easy. Take equal parts of sesame and peanut oil and put it in a bowl. Add just a dash of ginger and a dash of Garlic Powder. Also add 1/10 part of Soy Sauce. Mix that together very well and set asside.
Once the tuna is seared, set each log in the serving plates. Let cool for a bit for easier cutting. I prefer a flat bladed knife like a Santoku. Make 1/4" slices out of each log, and arrange how ever. I like to put them in a circle, it looks cool. Once you have your tuna sliced and in position, pour a small amount of the sauce over the tuna and add a few shallots over the top.
This is a great recipe. Try it, you won't be disappointed[/size]
[signature]