Tuna Steak

Thursdy, March 14th 2013

Repeating a mid-week standby. Must find a way to stop the tuna going so dry.

Grilled Tuna and Rice

Wednesday, 1st August 2012

An old favourite for a quick evening meal.
In this case, I had prepared some Japanese grill sauce by reducing a mix or soya, sake, mirin and sugar to a thickish black sauce. This was used to coat the tuna before frying it hot for a few minutes on each side, so it was still a little pink in the middle.
The spring onions are just fried in sesame oil and served with a little ponzu sauce and some pickles. Delicious.

Tuna with peppers

Thursday, 26th January 2012

Got out the teppanyaki to grill this piece of tuna, marinated in soya sauce and mirin, and some green peppers. Simple and not much washing up.

Tuna with Spring Onions

Monday, 25th July

Not a very good photo, which is a shame as this is the signature dish of this blog. Even the weather helped out with the rain on the window. As expected, delicious and very easy to prepare, Fry everything in a little oil and the mix of soy, sake and mirin, for less time than you might think, and serve with plain rice.

Teriyaki Tuna

Monday, 21st February

Teriyaki Tuna with shitake mushrooms, spring onions, steamed rice and pickled cucumber.  This is largely made up on the spot based on what I have done before.  Teriyaki sauce is made from Soy, Mirin and Sake typically in a 1:1:1 ratio, although I use a little more Mirin. When you heat it it boils down rapidly to a sticky caramelized goo, ideal for coating meat or fish.  The Shitake were quickly fried at a moderate temperature and then added to another sake/soy/mirin mix, this time with more sake and a dash of lime juice. The spring onions should have been quickly fried, but I overcooked them.  Still tasty but no bite left.

Pan Fried Tuna

Monday, 3rd January

Pan Fried Tuna cooked with 1/1/1 soy, mirin and sake marinade. Spring onions with Ponsu, mushrooms with Genmai Su, rice with Tekka.  Another favourite quick evening meal. All worked very well, although the Tekka was a first time use and not as nice a seasoning as I had hoped.