Tuna is a wonderful bridge kind of protein. It's the perfect choice when you want fish with a little heft...it might just be the next best thing to a good steak in my book.
And while it's wonderful as is, or crusted with sesame seeds, a nice sauce can make it truly special. Here are a couple: one with a bit of green and a bit of spice and the other a silky summer-infused oil.
Scallion Cream
Makes enough sauce for four tuna steaks.
2 green onions, trimmed
1/2 cup heavy cream
1 tablespoon sake
Wasabi powder to taste.
Blend all ingredients in food processor and then heat to reduce by about half.
Basil Oil
Makes more than enough sauce for four tuna steaks. Use the leftovers to drizzle over steamed veggies or as the base for a delicious vinaigrette.
2 cups packed basil leaves
1 cup olive oil
Bring 4 quarts water to a boil and add 3 teaspoons salt. Set up an ice bath.
Blanch basil for two minutes in boiling water, then transfer immediately to an ice bath. Cool for 2 minutes; drain, then squeeze excess water from basil.
Blend basil and 1 cup olive oil in blender until well-mixed.
Strain through a coffee filter or cheesecloth.
Tuesday, May 26, 2009
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