tuna tataki with asian cole slaw

A delicious appetizer that can also be served as a main course. The serving above right to left is shown with an asian remoulade and a traditional citrus tataki sauce. The remoulade is better! The Asian cole slaw is an excellent companion for the seared tuna.

Tuna marinade

1 1/2 lb sushi grade tuna (from your favorite local seafood market)

2 tbsp Soy sauce

4 garlic cloves crushed

1 tbsp olive oil

Fresh ground pepper

Fresh ground smoked sea salt

Toasted sesame ginger seasoning

Whisk ingredients together and toss in tuna fillets coating well in mixture. Season with fresh ground smoked sea salt and black pepper. Let rest in marinade for at least 30 minutes, turning a few times. Coat liberally with toasted sesame ginger seasoning just before searing. To sear the tuna simply take a heavy non stick skillet and place on the burner on high. Splash a little olive oil in and coat the bottom by tilting the pan side to side. After a couple of minutes you will notice the oil beginning to smoke wait about another 30 seconds and throw the tuna in. This is where you MUST pay close attention.Do not walk away during searing you'll ruin it. Generally, a tuna fillet 1 1/4" thick will be perfectly seared cooking about 30 seconds on each side.

Tataki Sauce:

1 green onion/scallion (1 onion = about 1 Tbsp chopped green onion)

1 inch ginger (1" = about 1 tsp grated ginger)

3 Tbsp ponzu (See Notes for homemade recipe)

2 tsp sesame oil (roasted)

1 tsp soy sauce

1 tsp toasted white sesame seeds

Garnish:

½ lemon

Korean Chili Thread

Asian remoulade

2 tbsp real mayonnaise

1 tsp rice wine vinegar

1/2 tsp mirin

1/2 tsp soy sauce

1/2 tsp red curry paste

1 tsp agave nectar

1/2 tsp lime juice

Whisk ingredients together and drizzle over the thinly sliced tuna.

Asian Cole Slaw

This is a three cabbage slaw - green, red, and napa - but the real delight is the dressing. It is made with creamy peanut butter laced with brown sugar, fresh ginger, and garlic - and a bit of oil, vinegar, and soy sauce."

This recipe makes enough for 10. Half a recipe will be plenty for two couples. To save time an Asian slaw kit available at some grocers makes this simple and saves a ton of time. Just reserve the unused ingredients for another day.

Dressing Ingredients:

8 tablespoons rice wine vinegar

2 tablespoons of dry white wine

6 tablespoons vegetble oil

5 tablespoons creamy peanut butter

3 tablespoons soy sauce

3 tablespoons brown sugar

2 tablespoons minced fresh ginger root

1 1/2 tablespoons minced garlic

Slaw (if the Asian slaw kit is used generally only the onions and cilantro will need to be added)

5 cups thinly sliced green cabbage

2 cups thinly sliced red cabbage

2 cups shredded napa cabbage

2 red bell peppers, thinly sliced

2 carrots, julienned

6 green onions, chopped

1/2 cup chopped fresh cilantro

Directions:

In a medium bowl, whisk together the rice vinegar, wine, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.

In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Enjoy!

Urban Cowgill