Sunday, June 26, 2011

Tuna Steaks with Citrus

six ¾-inch thick tuna steaks
2 Tbsp. sesame oil (as necessary)
2 Tbsp. black sesame seeds
2 Tbsp. white sesame seeds
1 - 2 Tbsp. olive oil (used to sauté)

citrus-ginger sauce
1 Tbsp. olive oil
1/2C thinly sliced fresh ginger
3 medium shallots, peeled and thinly sliced
3 large garlic cloves, peeled and thinly sliced
1C fresh red grapefruit juice
1C fresh orange juice
1/3C fresh lemon juice
3/4C dry white wine
3 Tbsp. light soy sauce
2C chicken stock
salt and freshly ground pepper to taste
½ stick unsalted butter, soft

1/4C wasabi paste (optional)
pea sprouts (optional garnish)

In a large pan, heat one tablespoon oil, add the ginger, shallots and garlic and cook over moderate heat until softened – about 3 minutes.  Add the remaining ingredients and boil over high heat until sauce is reduced to ½ cup and is slightly syrupy – about 40 minutes.  Add the butter and turn off the heat.  Whisk in the butter to form a thick sauce.  Heat a sauté pan until hot, add one tablespoon olive oil and heat.  Sauté the steaks, turning once, until medium rare.  Transfer to plates, spoon the sauce over and garnish with pea sprouts and wasabi paste.
MAKES:  6 servings

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