Nori Ahi with Soy-Mustard-Port Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dee Ann serves the meaty tuna on a bed of sautéed mushrooms, fennel, and potatoes. Ingredients:
1/3 cup dijon mustard |
1/4 cup soy sauce |
1/4 cup balsamic vinegar |
1/2 cup dry red wine |
1/2 cup port wine |
1 tablespoon heavy cream |
1 cup unsalted butter, cut into pieces |
1 cup nori furikake (japanese seasoning mix, see below) |
2 to 3 pounds ahi tuna |
1 cup white miso |
3 tablespoons vegetable oil, divided |
Directions:
1. Whisk together mustard and soy sauce in a small bowl. Bring vinegar, red wine, and port to a boil in a saucepan over medium-high heat. Cook 10 minutes or until liquid is reduced to 1/2 cup. Reduce heat to medium-low; add mustard mixture and cream. Simmer 3 minutes, stirring occasionally. Reduce heat to low; whisk in butter, 1 piece at a time. Pour through a fine wire-mesh strainer into a bowl; keep warm.
2. Process nori furikake in a food processor until finely ground. Transfer to a shallow dish. Cut fish into 6 (2 x 2 x 8 ) loins. Spread a thin layer of miso all over loins; dredge in ground nori furikake.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot. Add 2 tuna loins, and cook 1 to 2 minutes on each side or to desired degree of doneness. Repeat with remaining oil and tuna. Slice fish; serve with sauce.
4. Nori furikake is a Japanese seasoning mix that includes seaweed and sesame seeds, and commonly jazzes up rice, soups, pasta, and eggs.
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