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Asian Tuna

Asian Tuna- Chef Kelly Johnson/Evans Street Station- Tecumseh, MI

 For the Sweet Soy:
1 cup Dark Soy Sauce
1 Cup Brown sugar
1 lemon, juice only

Add to a small pot and reduce till slightly syrupy
Remove from heat and keep at room temp

For the Sweet Potatoes
2 Sweet Potatoes
2 Tb Butter
2 tsp 5 Spice powder
salt and pepper to taste
Fresh Chives

 

  1. Peel and dice the sweet potatoes and cook till just done in salted water.
  2. Drain liquid and add butter, 5 spice and salt and pepper and smash to a puree.
  3. Hold warm.

 For the Tuna and Plate
4ea. 6oz tuna steaks
1 oz sesame oil
1 oz vegetable oil
2 Tb black and white sesame seeds
Salt and pepper
Wasabi Caviar
Pickled Ginger

 

  1. In a sauté pan on high heat add the oil and let come to the smoke point; that is, just until you see a little wisp of bluish smoke coming from the oil in the pan
  2. Season the tuna liberally with salt and pepper and add to the pan
  3. Cook about 2-3 minutes on each side for medium rare to medium or until the fish is firm to the touch for well done
  4. Mound the sweet potatoes in the center of the plate and put the tuna right on top
  5. Drizzle a little Sweet soy around the plate and top the tuna with the Pickled Ginger and Wasabi Caviar.
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