Nolena,
I like the sound of your recipe. Here are two more which a friend advised are quite good.
Recipe By : Wolfgang Puck
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds tuna steak
30 grams black peppercorns
30 grams pink peppercorns
30 grams white peppercorns
30 grams mustard seed
1 tablespoon wasabi powder
peanut oil
handful cellophane noodles
150 grams mixed salad greens
1 small red pepper -- julienned
1 small green pepper -- julienned
1 small yellow pepper -- julienned
Miso Dressing -- see recipe
Honey Mustard salad dressing -- see recipe
Preparation
1. Trim the tuna fillet into a triangular shape about 20 cm long.
2. Combine all of the peppercorns, mustard seeds and wasabi, and grind together in a spice mill. Dredge the tuna in the mixture, coating well.
3. In a wok, heat just enough peanut oil to coat all surfaces, then quickly sear the tuna over a high heat, a few seconds on each side. Remove the fish at once and drain on a paper towel. (For very rare tuna, plunge the fish into a bowl of iced water to stop the cooking process.)
To Serve:
1. Fill the wok with peanut oil and heat to 350F. Add about a quarter of the noodles, fry for a few seconds then quickly remove. (They will expand to about 10 times their size). Drain on paper towels. Repeat.
2. Stir the miso dressing (separate recipe) then toss the mixed salad greens with enough to coat them well. Divide the dressed salad evenly between 8 plates, placing some in the middle of each. Surround the salad with the fried noodles.
3. Slice the tuna into 1/8 inch pieces. Arrange them around the salad, drizzle with honey mustard dressing (separate recipe) and garnish with sweet peppers.
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Spiced Tuna with Pineapple Glaze Recipe
Ingredients
Spice Rub:
1 tablespoon crushed star anise (optional)
1 tablespoon minced ginger
1 tablespoon ground turmeric
1 tablespoon cinnamon
1 teaspoon ground cloves
1 tablespoon red pepper flakes
1 tablespoon salt
1 tablespoon crushed cardamom
1 tablespoon cumin seeds
Glaze:
1 cup pineapple juice
1/2 cup white vinegar
1 tablespoon minced ginger
1/4 cup soy sauce
1/4 cup packed brown sugar
1/2 cup tomato catsup
1/4 cup lime juice (about 2 limes)
1/4 cup finely chopped cilantro
1 tablespoon white pepper
4 (8 ounces each) tuna steaks, about 1-1/2 inches thick
4 slices pineapple, 1 inch thick with the peel left on
Instructions
Make the spice rub:
Combine all the spice rub ingredients in a large saute pan, mix well, and heat over medium heat, shaking frequently, until they just begin to smoke, 2 to 3 minutes. Remove from the heat and allow to cool, then grind in a coffee grinder, spice mill, or mortar and pestle until fine. A mini food processor will work too.
Make the glaze:
Combine the pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the catsup and cook an additional 5 minutes. Remove from the heat, add the lime juice, cilantro, and white pepper, and mix well.
Rub the tuna on all sides with the spice rub. Grill the tuna over a medium fire for 4 to 5 minutes per side, or until a peek into the interior shows some pink. This is for medium-rare. Spoon some of the glaze over each tuna steak and serve with a slice of pineapple.
