Tuna Bites For A Terrific Appetizer.

 

 

Here's a simple and extremely tasty appetizer for you to try - my tuna bites.  Tuna steaks are cut into small bite-sized cubes, marinated for a bit, then seared in a hothothot pan for about a minute.  Caramelized on the outside, still rare on the inside, they're delicious all on their own or with the dipping sauce I made.

 

 First, cut tuna steaks into 3/4 -1-inch cubes.

Let the tuna marinate for about 30 minutes:

2 TB brown sugar

1 TB toasted sesame seeds

2 TB Tamari sauce (or soy sauce) 

 

What's the difference between Tamari and soy sauce, you ask?

Both are fermented sauces made from soybeans with savory, umami-rich flavors, but if you look at the ingredients list, soy sauce contains water, soybeans, wheat, and salt.  The tamari ingredients list is water, soybeans, and salt.  Tamari is gluten-free.  Tamari has a richer, more nuanced yet complex flavor, while soy sauce is sharper and saltier. Tamari is a bit thicker and makes for a better dipping sauce.

While the tuna is taking a bath, 

make the dipping sauce: 

3 TB Tamari 

1 TB rice vinegar 

1 TB mirin 

1/2 tsp sesame oil

1 1-inch square knob of ginger   See Rosie Note*

 1 garlic clove, minced

 Mix all ingredients until well-blended.

Add in:

1 TB toasted sesame seeds 

sliced scallion

basil chiffonade  See Rosie Note*

 

*Rosie Note on ginger:

A lot of my recipes call for ginger juice.  One cannot get ginger juice from fresh ginger root.  What I always do is buy the root, cut it into 1-inch cubes, and freeze it.  That way I always have ginger on hand.  To use, I take a paring knife and peel the cubes while still frozen, then place them in a small bowl, and nuke for about 22 seconds.  You can now squeeze the cubes with your fingers and juice them easily.  After juicing, I put the cubes in a garlic press and scrape off what pulp I can and use that too.

 

*Rosie Note on chiffonade:

A chiffonade is a cutting technique.  Stack the basil leaves, roll them up lengthwise tightly, then slice across the roll to produce thin ribbons of greenery.  It releases lots of flavor and it's also just plain pretty.

 

Film an iron skillet with sesame oil and heat to about 400°.

Place tuna bites in skillet one at a time, keeping them well-separated.

One minute on the first side.

Barely 30 seconds on the flip.

The brown sugar caramelizes to give the tuna a lovely patina.

Immediately remove from heat and plate.

 

Enjoy.