Wednesday, August 3, 2011

Tuna Tataki with Roasted Broccoli and Onions

One of my restaurant favorites, making it at home is so much easier than you would think.

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Main Ingredients:
Tuna- 2 steaks, 4 oz. each
Broccoli - 12-16 oz., cut into bite sized florets
Sweet onions - 2, cut into thirds

Lime - squeezed, 1/2 cup
Sesame oil - 1 teaspoon... little goes a long way
Ginger - 1 inch grated
Garlic - 3 cloves grated
Honey - a squeeze or 1 teaspoon
Apple cider vinegar - 1/2 teaspoon
Red pepper flakes - 1/4 teaspoon
Salt - pinch
Black Pepper - fresh ground preferred

  • Optional: You can add sesame seeds to the dressing for extra crunch and flavor, but not necessary, the sesame oil will do the trick.
  • Dressing: Combine all ingredients in a small bowl, let sit (the longer the better),
1. Preheat oven to 350 F. Add broccoli florets and onions to baking sheet (don't bother separating onion chunk layers, they'll loosen up naturally later). Mix well with drizzle of olive oil, salt and pepper. Bake until broccoli and onions start to brown up a bit, about 15 minutes, drizzle with half of the dressing and mix around with spatula.

2. Spread your choice of butter or olive oil on a skillet. Heat skillet to med-high. Dry tuna with paper towels (gets a good sear that way), season with salt and black pepper. Sear tuna on hot skillet, 1 minute each side max, for rare. 2 minutes each side for medium rare.

3. Plate tuna, drizzle with other half of the dressing. Let sit and soak up the juices. Once it's cooled a bit, place on a cutting board and with a sharp knife cut against the grain in to 1/2 inch thick slices. Plate and enjoy.

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