May 16, 2010
Do Not Make This TUNA
We're not eating blue fin tuna, or is it yellow fin? Ack! I don't remember, but I do know that we're not eating it because of the overfishing (sobre pesca in Spanish, overfishing just sounds weird) issue and the fact that I would actually prefer that this majestic fish survive. I haven't made my favorite tuna tataki with a black toasted sesame seed and rock salt crust (my brother's recipe) in at least two years, and so when I waltzed into Carrefour of all places early last Saturday morning and saw the amazing fish selection, and more specifically the glistening tuna steaks at 2,50 euros each, I couldn't resist - nay, something came over me. I didn't have sesame seeds at home, so ended up making the crust with crushed dry red pepper corns and rock salt. Basically, just rinse the fish in cold water, dip in the mixture of crushed pepper or sesame and sal gorda, and then sear on each side. Make sure that the pan is hot, and use a drop of either olive oil or sesame oil. Hold for about 1-3 minutes on each side (depending on how raw you like your tataki and how thick it is), and if you are unsure, there is nothing shameful about cutting into it and checking. When it's finished, slice the tuna into 1 cm slices and throw in the fridge for a few minutes to chill, or you can eat warm, whatever floats your boat. In any case, the inside should be raw and cool. My brother drizzles the tuna with spicy sesame oil before serving, and sprinkles it with thinly diced scallions, which I am allergic to. I'd like to think that he wouldn't do that if I were eating over.
This time I made a little dipping sauce from equal parts soy sauce and lime juice, about a teaspoon of sugar and some sliced fresh ginger, and served with steamed asparagus and roasted sweet potato.
It's heaven, but please don't make this dish. Just think of those poor tuna.
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