seared tuna and field greens with balsamic dressing
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Author: Neil Cooler Status: published Published: Nov 20,2009 license cc-by-nc-sa tags: recipe, dinner, seared, tuna,
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2 parts honey
2 parts soy sauce
1 part wasabi powder.
1 1/4-1/3 pound of sashimi-grade tuna steak per person
Mix the above ingredients well. Save some in a separate container for dipping sauce (if desired). Pour the rest, and the steaks in a plastic ziploc baggie and marinate in the refrigerator for 30 minutes to 3 hours.
Pre-heat a griddle or grill, as high a heat as you can get it.
Drain the tuna, then toss on the grill for 30 seconds to a minute per side (depending on thickness). Be careful not to overcook. The idea here is to sear the outside but leave the center cool and red.
Cover with saran wrap for 2 minutes and let rest.
(Borrowed/adapted from Alton Brown's Good Eats)
