Seared Ahi Tuna with Yuzu-Wasabi Vinaigrette
Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu (which is about the size of a tangerine) has an aroma and flavor that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime.
In this recipe, a traditional vinaigrette gets an refreshing Asian makeover - perfect with fresh greens and with Seared Ahi Tuna!
Season tuna generously with salt, pepper and half the sesame seeds. Heat oil in a heavy pan, until just smoking. Sear tuna quickly, about 1 - 2 minutes on each side, or to desired doneness - we recommend it very, very rare. Set aside and chill.
With a sharp knife, cut the tuna into 1/4" thick slices.
Toss greens, cucumber and orange with vinaigrette and mound in center of plate.
Arrange tuna slices in a fan pattern around greens.
Drizzle additional vinaigrette over tuna and garnish with reserved toasted sesame seeds.
I½ cup yuzu juice
¼ cup white soy sauce
1 tsp sugar
1 tsp wasabi powder
¼ cup rice wine vinegar
¼ cup Mirin
2 Tbsp shallot
2 Tbsp sesame oil
1 cup canola or peanut oil
Mix yuzu, soy sauce, sugar, wasabi powder, rice vinegar, Mirin, shallot and sesame oil together in a nonreactive bowl.
Add the peanut oil gradually in a slow, steady stream while whisking.