modom (palindrome guy) wrote:
> 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.
>

Thanks. It seems quite easy. Sometimes the least complicated dishes are
the best.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life