Black Pepper Tuna On Crisp Vegetables With Ginger And Soy Sauce Vinaigrette
serves 6
Cook the tuna in aluminum foil to keep the cracked pepper from burning in the hot pan. The outside of the tuna gets cooked through the foil, while the inside remains rare.
Read more about this recipe at the Washington Post.
1 to 1 1/4 pound tuna fillet (not more than 6 inches wide), visible fat removed
2 tablespoons whole black peppercorns, crushed
1 tablespoon grated ginger root
1/4 cup balsamic vinegar
3 tablespoons soy sauce (may substitute low-sodium soy sauce)
1 teaspoon honey
1 cup peanut oil
1/2 bunch watercress, stemmed
1/2 cup peeled, seedless cucumber, cut in julienne (very thin strips)
1/2 cup julienne peeled carrot
1/2 cup julienne peeled jicama
1 plum tomato, seeded and diced
prep: 15 minutes
total: 15 minutes
aluminum foil
small bowl
whisk
cast iron (or heavy) skillet
1. Cut the tuna lengthwise into 3 or 4 logs that are 1 1/2 to 2 inches wide by about 4 inches long (depending on the shape of the loin, the logs might be three-sided or four-sided). Dip logs in the crushed black pepper (there will be some left over) and wrap them in separate pieces of foil, twisting the ends to close. Set aside.
2. In a small bowl, combine the ginger, balsamic vinegar, soy sauce, honey and black pepper to taste, whisking to blend. Slowly add the oil, whisking until it thickens. Set aside.
3. Place skillet over high heat until it is practically smoking. Add the tuna packets and cook for 3 or 4 minutes (1 minute per side). Discard the foil and cut the tuna logs into 1/4-inch slices.
4. Make a ring of watercress on each plate or platter and arrange a mixture of the vegetables in the middle. Drizzle with some vinaigrette. Fan the tuna pieces on the vegetables and drizzle with more vinaigrette. Scatter the diced tomato on top.
