Ken Homs Seared Tuna With Spiced Confetti Recipes

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SPICY SEARED TUNA WITH SESAME VINAIGRETTE



Spicy Seared Tuna with Sesame Vinaigrette image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 23

2 tablespoons unsalted butter
1 teaspoon minced ginger root
1/3 cup rice wine vinegar
1 1/4 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon white sesame seeds, toasted in a dry pan until golden
1 tablespoon soy sauce
2 tablespoons sesame oil
1/4 cup vegetable oil
Salt and freshly ground white pepper
1 1/2 pounds best-quality ahi tuna
6 cups loosely packed mizuna greens, curly endive or red leaf lettuce
1 cup marinated shiitake mushrooms (recipe follows), for optional garnish
2 tablespoons finely chopped chives, for garnish
2 teaspoons sesame oil
1 teaspoon sliced garlic
1 tablespoon sliced fresh ginger root
3/4 pound baby shiitake mushroom caps, not more than 1 1/2 inches in diameter, wiped clean and stems removed
1 cup rice wine vinegar
1 teaspoon sambal olek (Thai chile paste)
1/2 teaspoon salt
1/2 cup Sesame Vinaigrette, recipe above

Steps:

  • Melt the butter over low-heat, stir in the ginger root and remove from the heat. Allow the mixture to infuse for 2 to 3 hours or overnight for the flavor to develop.
  • In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved. Remove from the heat and all to cool. Stir in the salt, pepper, sesame seeds, and soy sauce, then whisk in the sesame and vegetable oils until the mixture is completely emulsified.
  • Reheat the butter and ginger root infusion until it is soft enough to spread easily. Brush each sheet of aluminum foil with some of this mixture, and sprinkle with a little salt and white pepper. With a very sharp knife, slice the tuna about 3/8 inch thick against the grain and lay 2 slices in a single layer on each piece of foil. Preheat a grill, griddle, or large heavy skillet to very high heat.
  • Toss the greens with just enough vinaigrette to coat all the leaves and reserve the remaining vinaigrette for another use. Mound an equal quantity of the salad on each of 6 serving plates.
  • Transfer the sheets of foil to the hot grill and cook for about 30 seconds, or until the tuna is seared on one side and still raw on the other. Immediately transfer the tuna slices, raw side up, to the plates and drape them loosely around the edges of the salad. Garnish with the chives and the shiitake caps, if desired, and serve immediately.
  • In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and stir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.

KEN HOM'S SEARED TUNA WITH SPICED CONFETTI



Ken Hom's Seared Tuna With Spiced Confetti image

Provided by Florence Fabricant

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons Japanese soy sauce
2 tablespoons Japanese sweet rice wine (mirin) or dry sherry
1 tablespoon Chinese or Japanese sesame oil
3/4 teaspoon freshly ground black pepper
4 1-inch thick pieces tuna steak, each 4 ounces
1 1/2 tablespoons olive oil
3 tablespoons finely minced scallions
2 tablespoons finely minced garlic
1 tablespoon finely minced fresh ginger
1 tablespoon finely minced shallots
1 teaspoon finely minced fresh red chili (seeded)
1/4 cup finely minced carrots
1/4 cup finely minced zucchini
2 tablespoons finely minced sweet red pepper
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1 tablespoon finely minced fresh coriander
1 1/2 tablespoons peanut oil

Steps:

  • In a small bowl combine the soy sauce, rice wine, sesame oil and one-fourth teaspoon pepper. Place the tuna on a plate, spread the mixture evenly over the tuna on both sides, cover with plastic wrap and refrigerate for two hours.
  • Heat a wok or a heavy skillet. Add the olive oil, then the scallions, garlic, ginger, shallots and chili. Stir- fry for one minute, then add the carrots, zucchini and red pepper. Stir-fry another minute, then add the cumin, salt, sugar and remaining black pepper. Stir-fry another minute, remove from heat, stir in the fresh coriander and set aside.
  • Just before serving remove the tuna from the marinade, reserving the marinade. Pat the tuna dry on paper towels.
  • Clean the wok or skillet and reheat it over high heat. Add the peanut oil. Add the tuna; reduce the heat to medium and sear on one side. Turn the tuna over and sear on the other side, long enough to brown the outside but keeping the inside rare. Remove the tuna to warm plates. Alternatively, the tuna can be brushed with the oil and grilled or broiled.
  • Pour the marinade into the wok or skillet and bring to a boil. Pour the heated marinade over the tuna and spoon the vegetable mixture on top. Serve at once.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 2 grams, Sodium 720 milligrams, Sugar 2 grams, TransFat 0 grams

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