By Susan Lane of Susan A. Lane Events
This is the first week that I have really cooked out of my new kitchen. It took some time getting used to, but I now have everything where I want it. I was reminded of a favorite recipe as I unpacked my cast iron skillets. A couple of years ago, I was passing through Connecticut on my way home from an R&B concert in Atlantic City with a friend, when we decided we must stop for a bite to eat. We stopped at a lovely little restaurant and I enjoyed an amazing dish; in fact one of the most amazing things I have ever tasted. After many attempts, I have finally come close to a very good rendition of what I ate that day.
It is a great dish to serve for a small dinner party. It is beautiful when plattered and does not take very long to produce. A few nights a go, I had a craving for it at a friend’s house. She didn’t have a rice maker, so we had the brilliant idea of picking up a quart of white rice at a local Chinese restaurant. It cost $2.75. Well worth it as a time saver.
I hope you will try this recipe and let me know what you think of it. It is a true winner!!
Seared Tuna with a Mirin Glaze and Tomato Vinaigrette
2/3 cup mirin wine
½ cup Sake
¼ c. soy sauce
Place ingredients in pot and cook down for 15-20 minutes or until thickened.
While this is cooking you can work on the following:
Four 1” thick 5 oz. portions of Sushi grade tuna- or two large pieces
Kosher Salt and fresh ground pepper
Heat cast iron pan or other heavy duty pan until VERY HOT. Season tuna with s&p. Sear tuna on both sides – 2 minutes per side or until your desired level of doneness. I like mine raw in the middle, but you may like yours cooked a bit more.
2 medium freshest tomatoes- chopped
2 garlic cloves- crushed
t. dried oregano
t. crushed red pepper flakes
¼ c. rice wine vinegar
t. grated/ chopped ginger
T low-sodium soy sauce
2 t. sesame oil
½ lime – juice from
2 chopped scallions- whites and greens
Kosher salt and fresh ground pepper.
Mix above ingredients.
Wisk in olive oil then honey until emulsified.
½ cup olive oil
Make a pot of sushi rice- enough to serve 4. 4 cups.
Place sushi rice in the middle of the platter piled high. You can place rice in an oiled bowl and turn upside down onto the platter. Place tuna filets around the rice.
Drizzle mirin glaze over each piece of tuna. Surround the fish with the tomato vinaigrette and serve! This dish can easily be completed with some stir-fried bok choy.
You can also individually plate this entrée for a more formal evening. It is spectacular looking and amazingly delicious.