Quote:
Originally Posted by saute86
Like everyone is saying less is more. Let the tuna shine through. I like to mix a little bit of sweet chili sauce, a splash of teriyaki sauce, a good amount of ponzu, a juiced lemon, a shot of rice wine vinegar and a handful of chopped pickled ginger. I coat the tuna with fresh cracked pepper and fresh ground sea salt spray both sides with olive oil spray. I get a cast iron pot smoking white hot and sear a 1 inch tuna about 30 seconds a side. I remove from the pan and let the fish rest for 5 minutes before eating. I cook salmon the same way but I slice the salmon scallopini style. (thin 1/2 inch bias cut) Salmon is best cooked medium rare also if its fresh.
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I forgot to say the sauce is served at room temp over fish. Just treat it like a vinaigrette. It is great served over a bed of mescline baby lettuce mix.