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Recipe

Main Dish






Seared tuna with ginger

Christophe Cornet


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Ingredients

1 pound of ahi tuna steak
4 tbsp. red wine vinegar
2 tbsp. sugar
1 to 2 cups "herbs of provance"
12 to 15 pieces of thinly sliced ginger
1 avocado
2 tsp. Balsamic vinegar
2 tbsp. olive oil
salt and pepper to taste

Instructions

Begin by putting the ginger through a mandolin slicer, cutting about 12-15 slices. In a small sauté pan, combine the vinegar, sugar and ginger. Slowly simmer for approx. 5-7 minutes on medium heat. Once done, transfer the mixture to a small dish and place in the fridge to marinate for approximately six hours.

Place "herbs of Provence"* in a small casserole dish, roll tuna through, making sure to thoroughly coat the tuna on all sides. With a small blowtorch, thoroughly sear tuna on all sides. Continue searing for about 5 minutes.** Set aside tuna to cool, wrapping the filet in plastic wrap and placing it in the fridge to let the tuna infuse with the herbs. Marinate for up to 5-6 hours, depending on desired intensity of flavor.

Once the tuna is done, thinly cut a few slices, place on plate and add a few slices of avocado next to the tuna. Season the tuna with salt and pepper and drizzle a few dashes of balsamic vinegar and olive oil over the top. Spoon the ginger mixture over and enjoy!

* "Herbs of Provence" - Rosemary (romarin), sage (sauge), origan (origan), marjoram (marjolaine) and savory (sarriette) are used alone or in different mixtures together to give Provençal cooking its unique taste and smell. A typical jar of Herbes de Provence lists " savory , rosemary (romarin), (serpolet), marjoram (marjolaine), origan (origan), (basilic), thyme (thym) in variable proportions".

 

**If you would prefer to not use a blow-torch, you can also cook the tuna on the stove top as well-Simply heat 2 teaspoons of extra virgin olive oil in a 12-inch non stick pan over medium-high heat. Add fish to the pan and cook until rare, about 2 minutes on each side. Alternatively, cook until done to your likeness.



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