Seared Tuna with Wok-fried Vegetables

Description

Serves: 4 People

Ingredients

1   pound   Sushi-Quality Yellowfin Tuna, Cut into 4 oz pieces.
       Salt and Pepper
2   Tablespoon   Canola Oil
1   Tablespoon   Mirin
1   Tablespoon   Water
1   Teaspoon   Soy Sauce
1   Tablespoon   Squid Brand or other quality fish sauce
½   Teaspoon   Sriracha or Sambal Olek
1   Tablespoon   Sesame Seeds
1   Tablespoon   Brown Sugar
1   Teaspoon   Sesame Oil
1   Each   Red Onion, julienned
1   Each   Red Bell Pepper cut into strips ¼ inch thick
6   Stalks   Asparagus, cut on the bias
2   Stalks   Celery, cut into strips ¼ inch thick
2   Cloves   Garlic, minced
1   Head   Baby Bok Choy, shredded
4   Sprigs   Cilantro

Preparation

To Prepare the Tuna: Heat a 10” sauté pan over medium-high heat. Lightly season the tuna with salt and pepper. Add 1 tablespoon of oil and sauté the tuna steaks for 1 minute per side working in batches of 2. Set aside.

To Prepare the Sauce: In a stainless steel bowl whisk together the mirin, sesame oil, water, soy sauce, fish sauce, sriracha, sesame seeds, and brown sugar. Set aside.

To Prepare the Vegetables: Heat a 12” sauté pan over medium-high heat. Add the sesame oil, and as soon as you see wisps of smoke, add the onion, stir for 15 seconds until you see bits of brown, then add the bell pepper, asparagus, celery, and garlic; stir for another 30 seconds, add the bok choy, and cook for 30 seconds more. Add 1 Tablespoon of the Sauce.

To Serve: On individual plates, spoon the vegetables in the center, slice the tuna into ¼” thick slices, and arrange in a fan on top of the vegetables. To finish spoon a little of the sauce over the tuna, garnishing the dish with a sprig of cilantro.