Ginger and sesame glazed tuna

Ginger and sesame glazed tuna

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 tablespoon sesame seeds
1 small carrot
1/2 fennel bulb
1 banana shallot
3 cm piece fresh root ginger
4 tablespoons olive oil
1-2 teaspoons clear honey
75ml white wine
250ml Brown chicken and veal stock
4 thick-cut tuna steaks, each about 170 g
1-2 teaspoons toasted sesame oil
15g unsalted butter
salt
freshly ground black pepper
soba or egg noodles, freshly cooked, to serve

Method

  1. Toast the sesame seeds in a dry frying pan over a low to medium heat for 2–3 minutes, then tip onto a plate and set aside to cool.
  2. Peel and finely slice the carrot, finely slice the fennel and halve, peel and finely slice the shallot. Peel the ginger and cut into fine julienne, then set 1 tablespoon aside.
  3. Heat 2 tablespoons of the olive oil in a saucepan over a low heat, add the carrot, fennel, shallot and all but the reserved 1 tablespoon ginger. Sweat gently until soft.
  4. Add the honey, then the wine, and simmer gently until the wine has reduced to 1–2 teaspoons. Add the stock and simmer for 10–15 minutes, or until the flavour has developed and the sauce has reduced a little. Strain through a sieve, reserving the sauce and discarding the vegetables.
  5. Rub the remaining olive oil all over the tuna steaks. Season them lightly with salt and pepper.
  6. Heat a frying pan over a medium to high heat and, when hot, place the tuna steaks in the pan. Cook until the colour changes to halfway up the sides of the tuna, then turn and cook on the other side in the same way. A thick-cut piece should still be rare but warm through the centre.
  7. Meanwhile, bring the sauce to a simmer in a pan. Stir in the sesame oil and whisk in the butter. Add the reserved 1 tablespoon ginger and the toasted sesame seeds, then taste and adjust the seasoning.
  8. Divide the noodles between 4 plates and top with the tuna steaks. Spoon a little of the sauce over the tuna and noodles. Delicious served with wilted greens.
Tags:
Leiths School of food and wine
cookery course
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