Yield 4 (main course) servings Number Of Ingredients 13 Steps:
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure . Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger. Combine coriander seeds, white peppercorns, and kosher salt in a small bowl. Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere. Oil grill rack, then grill tuna, covered only if using a gas grill, turning onto all sides, until seared on all sides but still very rare inside, 6 to 8 minutes total. Transfer tuna to a cutting board and cut across the grain into 8 slices. Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife. Toss watercress and jicama with enough dressing to coat, then season with salt and pepper. Serve tuna over salad, sprinkled with scallions. Serve remaining dressing on the side.
Time 1h Yield 8-10 rolls Number Of Ingredients 13 Steps:
Sumeshi: Rinse the rice thoroughly to drain some of the gluten from the rice. Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don’t have a rice cooker. Put the rice vinegar and sugar in a small pot over medium heat. Stir until the sugar has melted into the rice vinegar. Once the rice is finished cooking, take the rice out of the pot and put it in the hangiri (japanese wooden bowl), or a large bowl if you don’t have a hangiri. Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle (or wooden spoon). Keep a little leftover to use in the sushi preparation. To Prepare the sushi: Drain your tuna and mix all of the tuna salad ingredients together. Now take one piece of nori and place it on your sushi roller (recommended for getting tight rolls but in a fix you could use a stiff towel). Wet your fingers with the cooled rice vinegar mixture and press a fairly thin sheet of rice onto the bottom 3/4 of the sheet, leaving room at the top of your roll to seal it. Using a spoon, place a generous line of tuna a little lower than the half way point on your rice square. Then add a line of your lettuce leaves on top of the tuna. Begin rolling from the bottom, tucking firmly with each roll to tighten it. Be careful not to smoosh it though, it’s a delicate balance but you’ll get the hang of it after awhile. Once you’ve gotten to the blank top of your roll take a little of the rice vinegar mixture and apply it to the inside, roll it up and use a little more on the closed roll if it’s not fully sealed. Using a sharp, wet knife cut into bite sized pieces. You can serve this with the traditional wasabi-soy sauce mixture but it’s so flavorful it’s not necessary.
Time 10m Yield 2 Number Of Ingredients 5 Steps:
In a medium bowl, mix together the tuna, mayonnaise, wasabi paste, ginger and green onion. Serve on lettuce leaves or make a sandwich with white bread.
Time 20m Yield 12 Number Of Ingredients 14 Steps:
Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl. Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.
Time 20m Yield 2 Number Of Ingredients 13 Steps:
Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool. While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve. Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving. Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed. Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do. Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges. Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.
Time 10m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Squeeze out excess oil from the tuna. Flake the tuna. Add the salt, green or black olives, tomatoes, green onion, thyme, and parsley; mix. Mix the olive oil with the juice from the lemon until somewhat thickened. Pour this over the tuna and the other ingredients. Blend it all with a fork. Adjust seasonings if necessary. Chill for at least an hour.
