As with any dish, how well it tastes depends on the quality of the ingredients. Fish is no exception, especially for this recipe. Normally I like to buy sushi grade tuna for this type of recipe. I was fortunate when living in London to have a Fish monger just a block away which always had amazing fish. However, at the local supermarket, they had organic tuna on sale and it looked good.
What you'll need: (software)
Tuna steaks (cut 1" - 1 1/2" thick)- Soy Sauce
- Ginger
- Scallions (I used an onion)
- Wasbai powder or paste
- Olive oil
- Potatoes
- sprig of parsley for presentation
Hardware that I used:
Regular 2 quart pot
Start off by seasoning the tuna steaks with salt & pepper. Put them aside. Peel the skin off the potatoes. (You could leave the skin on, but it's more about looks). Using your mandolin, slice the potatoes
til they are paper thin (keep playing around with the adjustments til you get the right thickness). The mandolin is such a unique tool for making julienne vegetables or waffle fries. It's simply an amazing tool, but you need to be very careful with it! It's very easy to lose a fingernail or get a deep gash on your fingers for the last slices.
Start heating up the oil where you're going to deep fry the potato slices. Make sure the oil temperature gets to 350 before you add the potatoes. If you don't have a thermometer, that's fine, just add a drop of water into the oil and if it splashes, it's hot enough.
Put in enough slices, but don't crowd them. You want the edges to get crispy but the centers still soft. About 45 seconds is good. If you leave them in too long, you end up with potato chip! The idea behind the potatoes is to make a layer that the tuna will be resting on.
When that is done, mix about 1/2 cup of soysauce, diced onions/scallions, minced ginger, and the wasabi powder/paste together in a small bowl. Mix well and add more wasabi to suit taste. Put this aside.
Add about a tablespoon of olive oil to the Grill Pan
and let it heat up. Before the oil starts to smoke, add the tuna steaks and grill each side about 30 seconds. The idea is just to sear the surface of the steaks. You want the insides to still be raw.
and let it heat up. Before the oil starts to smoke, add the tuna steaks and grill each side about 30 seconds. The idea is just to sear the surface of the steaks. You want the insides to still be raw.
For the sides, you may need to hold the steaks upright while the sides are cooking.
Next, lay out the pototates in a small semi-circle on each plate and place a tuna steak on top. Another thing that can be done is to slice the tuna and lay the strips out. Spoon some of the soy sauce mixture on top, then add the sprig of parsley!
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