By Holly Davis
Seared Tuna with Wasabi
Yield: 6 servings
large daikon, finely shredded on a mandolin if you have one, or cut
by hand into very
teaspoon fine sea salt
teaspoon ginger juice
teaspoons wasabi powder
pound sugar snap peas
Tablespoons apple juice concentrate
Tablespoons mirin (rice wine)
Tablespoons olive oil
6½-ounce tuna steaks
Combine the daikon with the sea salt and ginger juice. Rub this mixture
together until the daikon begins to soften, set aside.
Mix the wasabi powder with a small amount of boiling water to form a
thick paste. Shape this into a small dome. Press the dome inside a small
bowl. Turn upside down and set aside until ready to use. Steam the sugar
snap peas until just tender, set aside. Combine the apple juice concentrate
with the mirin, tamari and water, mix well and set aside.
Heat a heavy frying pan and add the olive oil. Just before it begins
to smoke, place the tuna steaks in the pan cook on one side only, until
you can see the fish change color half way up the steaks, this will
take 2 to 4 minutes, depending on the thickness of the steaks. Pour
in the apple juice mixture and cover the pan, cook for 1 minute only
and then remove steaks from the pan.
Mix the daikon and sugar snap peas together. Place a mound of the vegetables
in the center of a plate and a small mound of wasabi on the side of
the plate. Lay the tuna steak on the vegetables and serve while still
warm, drizzle the fish juice from remaining in the pan over the dish.