TONNO A LA OSAKA

Last night I had to figure out dinner quickly. I had a nice Sashimi grade Ahi tuna steak, a bag of Wild Arugula and a new can of La Tourangelle Sesame Oil ($6.99 at Home Goods, normally upwards of $9). I wasn’t sure how Arugula would taste with a sesame vinaigrette.  Arugula is like a spicy 45 year old Italian woman and the sesame dressing is like a 22 year old Thai cabana boy/underwear model. He took the edge right off of Ms. Arugula, made her blush and didn’t water down her sassiness.

I won’t bore you with more tuna/arugula prose. Make this dish for your dish and I can almost guarantee dessert will follow.

TONNO ALA OSAKA – serves 2

(Seared Ahi Tuna with Sesame Mayo over Arugula Salad with Sesame vinaigrette and brown rice)

MAIN PLAYERS

One Sashimi Grade Ahi Tuna steak (can be found at Trader Joe’s… make sure you buy it soon after it is packed – should smell fresh and bounce back to the touch)

Cast iron grill pan or regular frying pan

Wild Arugula – half of a bag revived with cool water

SESAME DRESSING

2 T Toasted Sesame Oil
1 T Rice Vinegar
1 t Soy Sauce
(you may add a little fresh chopped ginger if you would like and salt and pepper too, but it is not necessary)
(whisk, whisk)

SESAME MAYO

2 T Mayonnaise
1 T Toasted Sesame Oil
1 t Low Sodium Soy Sauce
(mix with fork until the color of sadness)

HOW:

TUNA:

Heat the bejeezus out of your pan with a little canola oil – pan is hot when a teeny droplet of water sizzles
Sear ALL sides of the tuna for about a minute.. you will have to hold the tuna with your hands to do the narrow sides. Tongs will ruin your fish.
(it is really important that every exposed side of your tuna is seared,  however the middle should be raw)
slice your tuna once down the middle creating two long rectangles. then slice to create 1/4 inch slices.

SALAD:

Whisk vinaigrette and taste to see if you need more of any ingredient, toss the Arugula with the dressing.

RICE:

Microwave Trader Joe’s Organic Brown rice for 3 minutes with a corner cut off. You may use Jasmine rice as well, but I love the nuttiness of the brown rice, not to mention the 3 minute factor.

Plate a little mound of rice, a little clump of Arugula, several pieces of tuna and a little drizzle of sesame mayo.

By |2018-10-03T16:06:49+00:00August 31st, 2010|

4 Comments

  1. kinanda August 31, 2010 at 3:20 PM

    Okay, who has Ahi-grade tuna lying around? Oh that’s right, a Real Foodie. Sounds great and makes me feel brave enough to pick up some sushi grade tuna on the way home. Hopefully there will be a nice cabana boy waiting to help me with the salad.

  2. Carrie Gray August 31, 2010 at 4:37 PM

    Sounds awesome! Costco usually carries bigger slabs of ahi for a nice price if you’re making this for a bigger crowd. A little wasabi mayo might work, too! (a.k.a. the savvy 33 year old ninja packing an unexpected punch!)

  3. realfoodies August 31, 2010 at 4:40 PM

    First of all, I don’t usually have a tuna steak laying around. I usually have a frozen burrito laying around. Wasabi mayo would be fantastic! Def ninja style.

  4. shan September 1, 2010 at 6:54 AM

    three things and a question…first should it not be called OSSA ka tuna? Secondly, the word bejeezus is not used nearly enough, thank you. And lastly, looks and sounds amazing. Now the question I have a sesame oil that while I think it gets the job done, it definitely not double as a thai cabana boy or model, does sesame oil go bad? Or do I just need to upgrade?

Leave A Comment