On Sat, 02 Aug 2008 17:24:22 -0500, Janet Wilder
> wrote:

>modom (palindrome guy) wrote:
>
>> Tonight, I'll slice the tuna into four rectangular segments, wrap them
>> in nori, and pan sear them. I'll serve them with a soy dipping sauce.
>
>
>Do you have a recipe or detailed technique for the tuna. It sounds so
>yummy. With the price of fresh tuna, I'd hate to attempt to make the
>dish and screw it up.
>
I sliced the tuna into rectangular solids about 3/4 x 3/4 x 5 inches.
They were just right to wrap in 1/4 of a standard sheet of nori, which
I did. There was a ragged end that I minced, mixed with wasabi and
soy sauce, and stuffed into hollowed-out pieces of cucumber. A
tartare of sorts. The wrapped pieces got a quick sear in oil in a
stainless steel pan. They stuck a bit, but the nori held together
enough that I was able to pry them whole off the steel.

I made a dipping sauce with soy sauce, a little powdered ginger (out
of fresh), some demerara sugar, and a splash of sesame oil. I wish I
had some yuzu juice or even just a lemon for the dipping sauce, but
no.

As you can see, it was no real trick.

--
modom

I have long maintained that Texans are not easy to love: we are, like anchovies, an acquired taste.
-- Molly Ivins
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