Saturday 27 April
We got a couple of inch-thick 'ahi
tuna steaks out of the freezer and into the fridge this morning, then put them
under water for their final defrost before cooking.
In the meantime, we made a savory
topping for them: wasabi butter. Combine
2 tsps. white wine vinegar, 1/3 cup white wine and a small minced shallot in a
small saucepan over medium heat. Simmer
until the liquid is reduced to about 2 tablespoons. Stir 1 tsp. dry wasabi and 1 tsp. soy sauce
into the reduction in the pan. Over low heat, gradually whisk in 1/3 cup butter
one cube at a time allowing the mixture to emulsify; be careful not to let it
boil. When all the butter has been incorporated, you can stir in some chopped cilantro,
if you have any (we didn't), remove from heat, and set aside.
Then we seasoned the tuna with
salt and white pepper, and pan-seared them for 2 mins. per side only. No more - 'ahi needs to be rare. When they were done, we topped with sauce,
and put some pink pickled ginger on the plate alongside.
We finished off the last of our
pickled daikon by cutting it into thin strips, then did the same to two small
carrots and a gala apple (which was a mite sweet - Granny Smith would have been
better) and tossed them together for a crunchy side salad. Nice contrast for the succulent fish.
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