July 22, 2010

Tuna Steak and “Asian” Slaw Stir-Fry



This is probably one of the best and easiest accidental recipes I have come up with. I used a wok for this one, but it is just as easily done in a large sauté pan. Chop the leek up into half moons, and the red cabbage up into long, thin strips. Prepare the tuna by putting sea salt and black pepper on both sides, and let it sit for a few minutes. Don’t go overboard with the salt, because you will be adding soy sauce later on.

Heat up the wok with several tablespoons of vegetable, rapeseed, or soy oil, and about two tablespoons of sesame oil. You may have to add oil as you go, but beware of the sesame oil,* as it can have too strong of a flavor if you add too much. This is why I always mix it with rapeseed (a.k.a. canola). Don’t use olive oil! It will disguise the sesame oil flavor, and won’t maintain the heat well either.

So, when the wok is very hot, throw in the leek. I used the entire white part of one leek normal-sized leek. Mine was very green so that is where the color comes in. You can use the lower section of the green part (top) as well, but it will not soften as quickly as the white. Then, when that is starting to get nice and soft, and caramelized, throw in the cabbage for a minute or two. Then the sauce. Wait for that to dissipate, and add the tuna, just for about two minutes on each side, to give it a nice sear, but for it to remain pink in the middle. The tuna I had wasn’t extremely fresh, or of high quality, so it doesn’t have that beautiful dark rosy tone in the middle. Serve the tuna on top of the slaw, or side by side, either way, it has a beautiful agridulce, or sweet and sour flavor. It’s pretty healthy, too.

Serves two.

* Sesame oil, unlike most common cooking oils, goes rancid quickly. Keep it in the refrigerator. It doesn't solidify like olive oil in the refrigerator because it's polyunsaturated, while olive oil is monounsaturated so it partially solidifies, and butter solidifies because it is a saturated fat. Sesame oil also has a low smoke point, which means it will burn and smoke easily. (Dr. Weil's Eating Well for Optimum Health has all kinds of interesting information like this.)

Ingredients:

3 cups thinly sliced red cabbage

1 leek

2 small tuna steaks

Sauce:

Juice of one key lime or half of a large lime

2 tbsp. soy sauce

Black and white sesame seeds


2 comments:

Barb said...

i tried it, but without the leek--still great!
comfort food i could never share with the kids.

mysouscalledvide said...

I'm glad you liked it!
Red or yellow onions could also work, just slice them in rounds, as you would for a hamburger, and sautee them like that.