Ken Hom's Seared Tuna With Spiced Confetti

• 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

1. In a small bowl combine the soy sauce, rice wine, sesame oil and one-fourth teaspoon pepper.
2. 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.
3. Heat a wok or a heavy skillet.
4. Add the olive oil, then the scallions, garlic, ginger, shallots and chili.
5. Stir- fry for one minute, then add the carrots, zucchini and red pepper.
6. Stir-fry another minute, then add the cumin, salt, sugar and remaining black pepper.
7. Stir-fry another minute, remove from heat, stir in the fresh coriander and set aside.
8. Just before serving remove the tuna from the marinade, reserving the marinade.
9. Pat the tuna dry on paper towels.
10. Clean the wok or skillet and reheat it over high heat.
11. Add the peanut oil.
12. Add the tuna; reduce the heat to medium and sear on one side.
13. Turn the tuna over and sear on the other side, long enough to brown the outside but keeping the inside rare.
14. Remove the tuna to warm plates.
15. Alternatively, the tuna can be brushed with the oil and grilled or broiled.
16. Pour the marinade into the wok or skillet and bring to a boil.
17. Pour the heated marinade over the tuna and spoon the vegetable mixture on top.
18. Serve at once.

soy sauce, japanese sweet rice wine, chinese, freshly ground black pepper, tuna, olive oil, scallions, garlic, fresh ginger, shallots, fresh red chili, carrots, zucchini, sweet red pepper, ground cumin, salt, sugar, fresh coriander, peanut oil

Taken from cooking.nytimes.com/recipes/11319 (may not work)