Seared Tuna, Hoisin Salad
The salad dressing is from Gourmet Every Day, Random House, New York, 2000.
Makes 4 servings
Ingredients
- Four tuna steaks (6 oz each)
- 1 bag leaf spinach
- 6 scallions
- 4 cups chow mein noodles
- 1/4 cup hoisin sauce
- 1/4 cup water
- 1t ginger paste, or 1t grated fresh ginger
- 1.5 Tablespoons soy sauce
- 2T olive oil
- Sesame seeds
- Ground pepper
- Salt
Directions
Make the dressing by mixing the hoisin sauce, water, ginger and soy sauce.
Make the salad by chopping the spinach into 1/2-in by 1/2-in pieces and
cutting the scallions into thin slices. Mix together, and put a layer on
each person's plate.
Meanwhile, heat a skillet over medium-high heat until it is hot.
While the skillet is heating dredge the tuna steaks in a mixture of
sesame seeds, pepper and salt so that both sides are covered. When
the skillet is hot, add olive oil and fry the tuna steaks to your
desired doneness. A good seared-rare is 1 minute per side. To have
them pink, but not red in the middle, try four minutes per side --
enough so that you can just see pink through the sides.
Slice the tuna, then layer the slices over the salad. Sprinkle
with the chow mein noodles, and either put the dressing on top,
or let your diners do so themselves. They can be liberal about it.
Comments
I calculate roughly 400 calories per serving, 11 grams fat. If you skip
the chow mein noodles, you subtract 140 calories, and 5 grams of fat, which
is probably worth it.
Jim Plank
Recipe Home Page