Rachs Japanese Crispy Tuna Steaks Hit The Umami Spot Food

RACH'S JAPANESE CRISPY TUNA STEAKS HIT THE UMAMI SPOT

Steps:

• In a small bowl, whisk all the ingredients for the sauce
• For the green beans, in a large deep skillet, bring a few inches of water to boil
• Prepare a large bowl of ice water
• Salt the boiling water and add the green beans
• Cook until crisp-tender, about 3 minutes
• Drain the green beans and add to the ice water
• Let cool, then drain well
• Heat a large cast-iron skillet over medium to medium-high
• In a shallow dish, mix the plain breadcrumbs, panko, sesame seeds, chili powder, granulated garlic, granulated onion, and ground ginger
• Season both sides of the tuna with salt
• Coat the tuna with the breadcrumbs, pressing firmly so the crumbs adhere
• Add enough safflower oil to the bottom (about ¼ cup)
• When the oil begins to ripple, add the tuna
• Cook until deep golden, about 3 minutes per side
• Transfer to a wire rack
• Meanwhile, in a large nonstick skillet, heat the remaining 3 tablespoons safflower oil, three turns of the pan, over high
• When the oil begins to smoke, add the green beans and scallions
• Stir-fry until the green beans blister, about 3 minutes
• Add the soy sauce, mirin, and sesame oil; season with salt and pepper
• Serve the crispy tuna on top of the sauce
• Or top the tuna with the sauce
• Garnish with chives
• Serve with the green beans

6-MINUTE SEARED AHI TUNA STEAKS

Steps:

• Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
• Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you've cooked it.
• Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.
• Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 2 minutes on each side for medium rare (1.5 minutes on each side for rare; 3 on each side for medium). (Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used).
• Remove to a cutting board and allow to rest for at least 3 minutes. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.