Seared Albacore Tuna Steak with Oshitashi
from www.beachloverkitchen.com
A simple and unique seared tuna tataki served in every Japanese restaurant. But this tuna is treated more like a steak instead of tataki, which is raw.
Ingredients:
1 piece tuna (approx. 1 lb.)
1/2 lb clean fresh spinach (for oshitashi)
1 tbsp cracked black pepper
1/4 tsp salt
3 tbsp Ponzu sauce (available at Asian markets)
1 tsp roasted sesame seeds
Preparation:
1. Rub tuna steak with cracked black pepper and salt and let stand for 5 minutes.
2. Sear tuna over open fire (BBQ pit or stove) both sides; 1 minute on each side. Or you can use pan to pan-fry both sides.
3. Meanwhile, microwave fresh, clean spinach for 1 minute, then roll up in saran wrap or food film wrap into an oblong shape; press and compact it before cutting into 2-inch pieces. Remove the film wrap before display on the plate as Oshitashi.
4. Cut tuna steak, drizzling with Ponzu sauce and sesame seeds. Serve cold or warm as an appetizer.