Sweet Chili Ginger Seared Tuna

  1. Marinate the tuna fillets overnight in the Sweet Chili Ginger Dipping Sauce.
  2. Heat 2 tablespoons of sesame oil in a saute pan and add the udon noodles.
  3. Toss to heat through, then add Yuzu Syrup.
  4. Toss again, then season to taste with salt and pepper.
  5. Heat the remaining 4 tablespoons sesame oil until smoking in a separate saute pan.
  6. Remove tuna fillets from the marinade and generously season all sides with salt and pepper.
  7. Carefully place the fillets into the hot pan.
  8. Sear all sides of the fillets, 2 minutes for rare.
  9. Remove from the pan.
  10. To serve, in the center of each plate place some udon noodles.
  11. Slice tuna fillets in half, on the bias, and place on udon noodles.
  12. Arrange Green Papaya Salad over top of tuna and serve.
  13. Sweet Chili Ginger Dipping Sauce:
  14. 1 cup soy sauce
  15. 3 tablespoons peeled and sliced fresh gingerroot
  16. 1 1/4 cup rice wine vinegar
  17. 1/2 cup sweet chili sauce*
  18. 1/2 cup sesame oil
  19. Salt and freshly ground black pepper
  20. Combine soy sauce, ginger, vinegar, and chili sauce in a blender.
  21. Puree until smooth.
  22. Slowly add in the sesame oil until sauce is emulsified.
  23. Season, to taste, with salt and pepper.
  24. Store refrigerated for up to 1 week
  25. 1 cup yuzu juice*
  26. 1 cup brown sugar
  27. 2 teaspoons yuzu chili paste*
  28. 2 teaspoons togerashi*
  29. Combine yuzu juice and brown sugar in a non-reactive saucepan; place over high heat and bring to a boil.
  30. Reduce to a syrup consistency.
  31. Whisk in yuzu chili paste and togerashi.
  32. Store refrigerated for up to 1 month.
  33. 1 bottle ginger ale
  34. 1 cup water
  35. 1/2 cup lime juice
  36. 2 teaspoons salt
  37. 1 green papaya, peeled, seeded, and julienned*
  38. 2 tablespoons chopped fresh cilantro
  39. 1 red onion, peeled and julienned
  40. 1 teaspoon yuzu juice*
  41. 1 teaspoon lime juice
  42. 1 teaspoon rice wine vinegar
  43. 1 teaspoon sugar
  44. Salt and freshly ground black pepper
  45. Combine ginger ale, water, 1/2 cup lime juice, 2 teaspoons salt in a saucepan.
  46. Place over high heat, and bring liquid to a boil.
  47. Add green papaya to boiling liquid, and poach for about 8 minutes.
  48. Remove papaya from poaching liquid, and set in cooler to chill.
  49. Combine remaining ingredients in a mixing bowl.
  50. Add chilled, poached papaya to ingredients, and mix thoroughly.
  51. Season, to taste, with salt and pepper.
  52. *Can be found in Asian or specialty food markets.

tuna, sweet chili ginger dipping sauce, sesame oil, udon noodles, syrup, salt, green papaya salad

Taken from www.foodnetwork.com/recipes/sweet-chili-ginger-seared-tuna-recipe.html (may not work)

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