Saturday, March 24, 2007

Tuna Steak with Tibetan Hot Sauce

Tonight I made tuna steaks. When I worked at a health food store, I got a free jar of something called Tibetan Hot Sauce. It was more like a cooked hot salsa than a hot sauce, and it was fantastic over seared tuna steak. When the jar ran dry, the store wasn't carrying the product. So, I had to recreate it, or something similar enough.

Seared tuna steaks with "Tibetan Sauce" over wilted greens and lemongrass rice

a stalk of lemongrass
rice
one tuna steak per person
oil (I use grapeseed oil)
a big bunch of greens (I used arugula and sorrel because that is what I had in my garden. Spinach would work fine)
lots of diced or crushed garlic, at least 3 T
salt and pepper
sesame seeds
toasted sesame oil
diced tomatoes (one can or a few ripe large tomatoes)
onion (I used green onions because I am growing them. I added the white parts in the sauce and saved the green tops for garnish)
2 or 3 stalks of celery, sliced length wise and then chopped
2 T tomato paste (I use Amore)
soy sauce
grated ginger
lemon basil
cilantro

Put 2 1/2 c of water in a pot, and bring the lemongrass to a boil. Cover and simmer until water gets and attractive dark color and smells divine. Take out lemongrass and use this water to make the rice. I use about 1 1/2 c of rice

Sear tuna on each side to desired doneness. I recommend cast iron. I like mine very rare. Keeping a tuna steak frozen until cooking makes it easier to keep a dramatic red center (which I did not successfully do this time because I was distracted.) Picky likes his grey all the way through.

While the tuna steak is cooking, add 1 T of oil to a hot skillet. Saute greens until wilted and starting to change color. Add salt and pepper, half of garlic, and sesame seeds and stir for a minute until the garlic turns opaque. Put greens in a bowl and cover to keep warm. Wipe out pan and add tomatoes, celery, onion, tomato paste, and soy sauce. Cook until onions and celery are softened slightly. Add remainder of garlic and ginger and herbs, cook for another minute or two then remove.

Put down rice, then greens, then tuna steak, then top with sauce, scallions and sesame seeds. I also add roasted hot sauce, for which I will post a recipe soon. If there were no kids eating this, I would add the hot sauce while the tomatoes were cooking.

1 comment:

Jesse said...

Were you using Mama's Fire? Check out http://www.mamasfire.com I love the sauce and it sounds like what you were using on your tuna steak.