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Wednesday, November 14, 2007

Seared Sesame Tuna with Ginger-Soy Vinaigrette and Sauteed Mustard Greens


I love the title of this recipe...it just sounds fancy and delicious. I also love recipes that require wine because that means I have to open a bottle and enjoy! :) Tonight's recipe was definitely a challenge, but it came out well. I got this recipe from a free Cuisine Home magazine that came in the mail, and I've had it FOREVER and never tried it. I made my 2nd attempt at sticky rice, and it came out perfectly this time. It's really not hard, even without a rice cooker, so there!

REVIEW: I liked the combo of the mustard greens, tuna, and rice...I kept scooping up all three with every bite. I didn't do the vinaigrette quite right, I reduced it too low so it was goopy at the end. I tried to add soy sauce and rice vinegar to make it more of a liquid, but I think that ruined the mix of flavors. Overall, quite tasty!

RECIPE:
vinaigrette:
1/4 cup rice vinegar
1/4 cup chicken broth
2 tbsp white wine
1 tbsp ginger, minced
1 tbsp soy sauce
1 tbsp sugar
1 clove garlic, minced
juice of 1/2 lemon (i used a splash of the bottled stuff)

tuna:
2 fresh tuna steaks
sesame seeds, enough to cover one side
greens:
2 cloves garlic, thinly sliced
mustard greens, stemmed and chopped
1/4 cup scallions, sliced
salt and pepper to taste

Simmer vinaigrette ingredients in a saucepan over medium-high heat until reduced to 1/4 cup, 5-8 minutes. Keep warm over low heat. Heat oil in a nonstick skillet over med-high heat. Coat one side only of each tuna steak in sesame seeds. Sear, seed side down, for 3-4 minutes, then turn them over and cook 2-3 more minutes. Transfer to a platter and tent with foil to keep warm. Wipe the skillet with paper towels; return it to the stove over med-high heat. Saute garlic for the greens in olive oil just until soft, 1 minute. Add the greens and toss until wilted, 2-3 minutes. Season with salt and pepper. Before serving, add scallion to the warm vinaigrette. Arrange tuna steaks on the rice, add greens, and drizzle with the vinaigrette.