Seared Tuna with Caramel Sauce PDF Print E-mail
Recipe By: Gary Rush
Servings: 4 for main course
Preparation Time: 1 hour
Special Equipment: sauce pan, sauté pan
Wine Suggestion: This is a lucious dish and requires a fruity Merlot, a Châteauneauf du Pape, or a crisp Reisling.
Amount Measure Ingredient Preparation Method
1 1/2 pounds Sushi Grade Tuna cut into blocks
2 Tablespoons Soy Sauce
1 each Lemon juiced
1 tsp Fresh Ginger finely grated
1 clove Garlic finely grated
1 Tablespoon Mirin
1 Tablespoon Hoisin Sauce
1 Tablespoon Honey
1 cup Sugar
1 each Lime juiced
1/2 cup Heavy Cream
2 Tablespoons Olive Oil
to taste Salt and Pepper

Prepare the Tuna:

Cut the tuna into 4 blocks - about 1 1/2 inch thick and 1 1/2 inch wide. Make the marinade - wisk together the soy sauce, limon juice, ginger, garlic, Murin, hoisin sauce, and honey. Pour over the tuna and let marinade at room temperature for about 1 hour. Drain and reserve the marinade, setting the tuna aside.

Make the Sauce:

  • Put the sugar and juice of the lime into a sauce pan. Heat over medium heat until the sugar dissolves.
  • Cook until the sugar has caramelized to a medium brown.
  • Carefully pour the cream into the sugar, stirring constantly and quickly until all is incorporated.
  • Lower heat and cook for about 1 minute to thicken slightly. Remove from heat and keep warm.

Cook the Tuna:

  • Pre-heat the sauté pan for about 5 minutes over medium heat.
  • Dry the tuna well, using paper towels.
  • Season with salt and pepper to taste.
  • Pour the olive oil into the sauté pan.
  • Add the tuna and sear quickly on all sides (about 20 seconds per side).
  • Remove the tuna and let it rest for a moment on the cutting board.
  • Meanwhile, heat the marinade in a small sauce pan over medium heat until it begins to boil. Remove from heat.

To Serve:

Cut the tuna into slices. Pour some of the caramel sauce on the plate. Place the tuna on top of the caramel sauce. Spoon a little of the heated marinade over the tuna. Serve with a crisp green vegetable - broccoli rabb, bok choi, etc.

Notes:

  • The caramel sauce keeps for up to 2 weeks in the refrigerator.
  • Tuna is shown with Bok Choi and a flower for garnish.
tuna
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