Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, December 6, 2011

Asian Tuna "Milanese"

This is a tasty seafood twist on the classic.  Have your fish market slice the tuna into quarter inch slices, skin on.  After salt and peppering each slice I grated some fresh ginger into a small bowl of soy sauce and added a little bit of sesame oil and rice vinegar to make a vinaigrette.  I poured some vegetable oil into a large pan and let heat up while I coarsely chopped a couple of cucumbers and some grape tomatoes.

For the breading I dusted each tuna steak in flour, dredged in a few lightly scrambled eggs, then coated with panko.  Once the oil is hot you only need to cook for a couple of minutes on each side, tuna is best when it’s served rare.  While my tuna was frying I tossed the cucumbers and tomatoes in a bowl with my vinaigrette then plated and topped each steak with a generous portion before serving. This is also an amazing way to cook swordfish, maybe substitute with an arugula and tomato salad with a lemon vinaigrette.

No comments:

Post a Comment