Grilled Tuna Steak with Citrus-Ginger Sauce
Ingredients (for 6 servings) :
3/4 cup plus 1 Tbs. safflower oil, plus more for brushing
1/2 cup thinly sliced fresh ginger
3 medium shallots, thinly sliced
3 large garlic cloves, thinly sliced
1 cup fresh red grapefruit juice
1 cup fresh orange juice
1/3 cup fresh lemon juice
3/4 cup dry white wine
3 Tbs. light soy sauce (¤é¥»¦¡, but ordinary ¥Í©â also worked)
2 cups chicken stock or canned low-sodium broth
Six 1-inch-thick tuna steaks (about 2.25 lbs total)
Salt and freshly ground pepper
1/4 cup wasabi paste
¡@
Procedures:
>Sauce:
1. In a large skillet, heat 1 Tbs. of the safflower oil until shimmering.
2. Add the sliced ginger, shallots and garlic and cook them over moderate heat until softened, about 3 min.
3. Add the 3 juices along with the wine, light soy sauce and chicken stock. Bring them to boil over high heat.
4. Cook until the sauce is reduced to 1/2 cup and is slightly syrupy, about 40min.
5. Set a fine-mesh sieve over the jar of a blender.
6. Strain the sauce, pressing on the solids to extract the liquid.
7. Turn on the blender, and slowly pour the remaining 3/4 cup of oil until combined (I tried hand-blend them and it's not too bad).
>Grill:
8. Heat the grill (can use a Herman Grill).
9. Lightly brush the tuna steaks with oil and season with salt and pepper.
10. Grill the steaks over moderately high heat. Have to turn it once. Grill until medium rare, about 6min total.
11. Transfer the steaks to plates, spoon the sauce on top and serve with the wasabi on the side. (be careful onto to pour the hot sauce onto the steaks directly, otherwise the steaks would be cooked too much!)
¡@
Good to be served with jasmine rice or angel-hair.
¡@
Based on a recipe from Food and Wine, June 2002.