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Ruth Corcoran

For best results, Ruth Corcoran advises, use sashimi grade ahi tuna in this Asian-style meal.

Fresh tuna is a quick and healthy option for week-night meal. In this recipe you sear it just to rare, so you want to make sure you purchase a sashimi-grade ahi tuna for your meal and cook it the day you purchase it for peak freshness. The tuna should be a rich red or bright pink color.

Tuna is very versatile. In addition to pan searing, it is also delicious when marinated or lightly seasoned and broiled or grilled. As the weather warms, it tastes fresh and fantastic when lightly seared and served on top of a salad with ginger dressing or topped with a fresh fruit salsa. Our executive chef at Cork created the Asian-inspired recipe below.

ASIAN-STYLE BLACK PEPPER

ENCRUSTED AHI TUNA

2 sashimi grade ahi tuna filets, 6 to 8 ounces each

1/4 teaspoon kosher salt

3 tablespoons ground black peppercorns

1 tablespoon sesame oil to coat tuna

2 tablespoons sesame oil to sear tuna

1 tablespoon sesame oil to sear vegetables

4 ounces cooked rice noodles

3 tablespoons brown sugar

1/8 cup sake

1/8 cup soy sauce

1 tablespoon Asian fish sauce

1 tablespoon fresh lime juice

2 cloves garlic, minced

1/4 to 1/2 teaspoon cayenne pepper

1/2 tablespoon fresh grated ginger

wasabi

2 cups fresh vegetables (zucchini, squash, carrots, bok choy, whole snap peas, spinach, etc.), cut into thin match sticks or thin slices

Method:

Rub the tuna filets with sesame oil to coat and sprinkle with salt, then press the tuna into the pepper mixture to coat on both sides. (Add more crushed peppercorns if needed)

Heat 2 tablespoons sesame oil in a non-stick pan and sear tuna for a few minutes on each side. You could also sear dry, if you don’t want to use oil.

In a separate sauté pan, sear vegetables in sesame oil until they begin to soften. Add all of the remaining ingredients, except wasabi, and bring to a low boil. Cook just for a few minutes.

Arrange the rice noodles in the center of two serving bowls. Pour the vegetable/sauce mixture over the rice noodles in each bowl. Cut each tuna filet in half (they should be just seared and still rare). Stand 2 pieces up against the rice noodles in each bowl. Serve with a side of wasabi.

Cork Bar & Restaurant is now accepting reservations for Mother’s Day, Sunday, May 10. We will be serving our full dinner menu plus many specials. To reserve a table, call 570-270-3818.