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Category: Mains

Seared tuna with Sichuan pepper and soy-mustard sauce

Seared tuna with Sichuan pepper and soy-mustard sauce
Rick Loomis / Los Angeles Times

WALK into the cookbook section of a good bookstore these days and it's what you don't see that's the biggest gift of the season. Instead of the miles of aisles of Food Network-packaged slickness, the interchangeable Paula/Rachael/Giadas that have been ... Read more

Total time: 15 minutes | Serves 4
Note: Adapted from "Asian Flavors of Jean-Georges" by Jean-Georges Vongerichten.
  • 2 tablespoons Dijon mustard
  • 2 tablespoons soy sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced shallots
  • 2 tablespoons fresh lime juice, divided
  • 1/4 cup plus 1 tablespoon grape seed, corn or other neutral oil, plus more as needed, divided
  • 2 cups mesclun or other mix of greens
  • 1/4 cup alfalfa sprouts
  • Freshly ground black pepper
  • 1 tablespoon Sichuan peppercorns, husks only, cracked
  • Salt
  • 4 (3-ounce) pieces sushi-grade tuna, each about 1 inch thick
  • A small handful of cooked soybeans or cooked frozen edamame (optional)

Step 1In a small bowl, whisk together the mustard, soy sauce, ginger, shallots and 1 tablespoon of the lime juice. Continue whisking and slowly drizzle in one-fourth cup of the oil. (This makes one-half cup dressing.) Set aside.

Step 2In a medium bowl, toss the mesclun and sprouts with the remaining 1 tablespoon lime juice and 1 tablespoon oil. Add freshly ground black pepper to taste.

Step 3Lightly dredge the tuna in the cracked Sichuan pepper and a little salt on all sides of the tuna. Heat a pan over high heat until hot and lightly coat it with oil. Sear the tuna on each side for 30 seconds.

Step 4Slice the tuna into half-inch slices with a serrated knife and arrange on a plate. Garnish with the salad, soy-mustard sauce and the soybeans, if you like.

Each serving:
270 calories; 22 grams protein; 5 grams carbohydrates; 1 gram fiber; 19 grams fat; 2 grams saturated fat; 38 mg. cholesterol; 733 mg. sodium.
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