Tokyo Tuna TatakiGrill-seared on the outside, creamy on the inside and deliciously healthy over mixed greens and Japanese rice.
1 pound Ahi Tuna, sashimi log or steaks
1/4 cup olive oil
2 TBS Spicy Tokyo Rub (Tom Douglas' Rubs with Love)
or fine sea salt, togarashi and Nori Furukake (available at Japanese or Asian markets)
1.5 TBS olive oil
3 cups mixed greens and veggies salad
3-4 TBS Soy Vinaigrette
3 cups steamed Japanese rice
Pat tuna log or steaks dry, place in a plastic bag with enough olive oil to coat and rest in refrigerator for at least one hour. Remove from refrigerator and rest at room temperature for 30 minutes. Preheat grill or a large, heavy skillet.
Remove tuna from oil and sprinkle spice rub evenly on all sides. Brush prepared grill with oil, or add oil to a hot skillet and immediately add tuna log or steaks. Sear the tuna over medium-high to high heat 1-2 minutes per side – cooking quickly and attentively to brown the outside, but to leave the center rare to medium rare.
Remove to a cutting board and rest for at least five minutes. Cover half of each plate with rice and salad tossed with vinaigrette. Carefully slice tuna and serve over rice and tossed salad.
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