Grilled Ahi Tuna With Japanese Noodles And Ginger Soy Sauce Food

MISO NOODLES WITH SEARED AHI TUNA

Steps:

• For the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside.
• In a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve.
• For the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing).
• Thread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides.
• Heat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds.
• Serve the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions.

GRILLED AHI TUNA WITH JAPANESE NOODLES AND GINGER-SOY SAUCE

Steps:

• * Note: See the "Wasabi Mousse" and "Chive Mixture" recipes which are included in this collection. Prepare a charcoal fire or preheat a stovetop grill. Rub the tuna steaks with 1 teaspoon of the olive oil and lightly season with salt and pepper. Set aside. Add the remaining oil to a small saucepan and saute the garlic and ginger over medium heat until they just begin to color. Add the chile, lemon zest, vinegar, soy sauce, stock and sugar and bring to a boil. Reduce slightly. Remove from the heat and set aside. Keep warm. Cook the noodles in lightly salted boiling water until just al dente, according to package directions. Drain and toss with half of the ginger-soy sauce mixture and the scallions. Grill the tuna on both sides over medium coals until just done, approximately 2 to 3 minutes per side (the center should remain very pink). Remove and keep warm. Serve the tuna steaks on a bed of noodles drizzled with the remaining ginger-soy sauce. Place a dollop of the Wasabi Mousse on the Ahi and sprinkle with the Chive Mixture. Serve immediately. This recipe yields 4 servings.

GRILLED TUNA WITH GINGER, SOY AND SCALLION SAUCE

Steps:

• In a mixing bowl, mix the first 6 ingredients.
• In a small saucepan on medium, heat olive oil, scallions and garlic about 3 minutes until scallions sizzle.
• Remove from heat and stir in butter until smooth.
• Tuna: Coat four, 7-ounce tuna fillets with unsalted butter and garlic pepper.
• Grill on each side about 4 to 5 minutes, turning halfway through to make diamond-shaped marks on tuna.
• When done, spoon sauce over tuna steaks.

SOY GINGER-SEARED AHI TUNA

Steps:

• Combine the sherry, soy sauce, honey, garlic, lime juice, chili sauce, and ginger in small sauce pan. Put the tuna steaks in a baking dish and pour a quarter cup of the marinade over the steaks. Let stand at room temperature for 30 minutes (or refrigerated for up to two hours).
• Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high. (We like to use our indoor grill pan in the winter - just make sure it is smoking hot.).
• Remove the tuna steaks from marinade and pat dry. Brush the steaks on both sides with vegetable oil. Grill, turning once, for 3 to 5 minutes on each side. Be careful, as the tuna will get dry if overcooked.
• Meanwhile, put the remaining marinade in a small saucepan over medium-high heat and cook until reduced to syrupy consistency, about 10-15 minutes. Remove from heat and stir in sesame oil. Serve the tuna teaks with the soy-ginger glaze and top with a heaping portion of the pickled cucumbers.
• Pickled Cuke Preparation
• Put the cukes and red onion in a small bowl. Add the vinegar and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 15 minutes or up to 2 days.

JAPANESE GRILLED TUNA

Steps:

• Combine oils, ginger and pepper. Brush on steaks.
• Sprinkle with kosher salt.
• Marinate for 30 minutes.
• Combine sugar, water, rice vinegar, soy sauce and ginger.
• Stir to dissolve.
• Bring to boil on high heat and reduce until syrupy, about 15 minutes.
• Make a apste of the wasabi powder and the water.
• Whisk in wasabi paste.
• The glaze should be used at room temperature.
• Grill tuna 2 minutes per side with lid closed for very rare - 3 to 4 minutes per side for medium-rare.
• Use either a squeeze bottle or a fork to streak glaze over fish.

GRILLED TUNA WITH GINGER-SESAME SAUCE

Steps:

• Make the sauce. Stir-fry the scallions, ginger and garlic in the sesame oil for one to two minutes. Add the remaining ingredients and pour the sauce into a small bowl. Set aside.
• Meanwhile, preheat the grill. Sprinkle the tuna fish with olive oil on both sides and season with salt and liberal grindings of pepper. Grill the fish for two to three minutes on each side for rare, longer if you wish it more well-done. Serve with the sauce on the side.

SEARED AHI TUNA WITH APPLE-GINGER SOY SAUCE

Steps:

• Spray a large skillet with cooking spray; heat over medium-high heat. Add tuna steaks to the hot skillet and sear 90 seconds on each side. Remove tuna steaks to a plate.
• Reduce heat to medium-low. Whisk soy sauce and honey together in small bowl. Add to the skillet with apple and ginger. Saute until tender, 5 to 10 minutes. Serve sauce on the side or on top of tuna steaks.

ASIAN GRILLED AHI TUNA

Steps:

• place tuna in a sealable plastic bag.
• pour in remaining ingredients and let stand for 20 minutes.
• grill over medium high heat until desired doneness.

PAN-SEARED TUNA WITH GINGER, MISO AND CILANTRO SAUCE

Steps:

• Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
• Remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
• Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.

GRILLED AHI TUNA WITH SESAME SOY SAUCE

Steps:

• Preheat a grill pan over medium-high heat.
• Divide the sesame soy sauce between 2 small bowls; reserve 1 bowl for serving.
• Brush the tuna steaks with 2 tablespoons of the sauce and arrange them on the pan.
• Grill, turning once and basting often with the sauce, until the tuna is well browned on both sides, about 8 minutes total for medium-rare.
• Serve immediately and pass the reserved bowl of sauce at the table.