Peppered Tuna Steaks With Korean Style Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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PEPPERED TUNA STEAKS WITH KOREAN STYLE SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Candela Estate in Dallas, Texas in 1997. Ingredients:
1/2 cup shredded napa cabbage |
1/4 cup fresh bean sprouts |
1 cucumber peeled seeded and thinly sliced |
1/4 cup soy sauce |
1/4 cup rice vinegar |
1 tablespoon minced ginger |
1 tablespoon minced garlic |
1 fresh chili pepper of your choice minced |
2 tablespoons granulated sugar |
2 tablespoons roughly chopped fresh basil |
salt and pepper to taste |
tuna |
4 fresh tuna steaks |
1/4 cup coarsely ground peppercorns |
1/2 teaspoon kosher salt |
Directions:
1. In medium bowl combine cabbage, bean sprouts and cucumber.
2. Combine soy sauce, vinegar, ginger, garlic, chili pepper, sugar, basil, salt and pepper.
3. Whisk together well then add just enough to cabbage mixture to moisten ingredients.
4. Toss well then cover and refrigerate.
5. Preheat broiler to high then rub tuna all over with ground peppercorns and sprinkle with salt.
6. Place on a lightly greased broiler pan and broil until done to your liking about 6 minutes per side.
7. Distribute salad among 4 plates then top each with a tuna steak and serve at once.
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