From the moment I ate this in one of my favorite Japanese restaurants in Montreal, I knew I had to try to re-create it at home. Sushi grade raw tuna as you may know from my blog, is one of my best-loved protein. It might look fancy, but in reality it is actually very easy to do. You can serve this up as an appetizer like I did here, or make more tuna and eat it as a main course over a bed of shoba noodles and vegetables.
Servings: 2
Ingredients
- 6 ounces Sushi grade tuna
- 1 Tbsp pepper coarsely ground
- 1/8 tsp salt
Sauce
- 1 ounce Brandy
- 1 Tbsp sugar
- 2 1/2 Tbsp soy Sauce
- 1 Tbsp Mirin
- 1/4 cup heavy cream
Garnish
- 2 Tbsp fried spaghetti see notes
- 2 green onion
Instructions
- In a small pot add the sugar, soy sauce, Mirin, and brandy. Let the sauce reduce till it coats the back of a spoon. and then add the cream. Set aside.
- Heat up a pan on medium high. You may use a griddle pan or BBQ to give the tuna grill marks.
- Season the tuna with salt and pepper. Be very generous with the pepper you want to coat it completely. Pressing the cracked pepper into the tuna.
- Oil the pan and gently place the tuna in the center. Cook for 20 seconds on each side.
- Using a sharp knife, slice the tuna into 1/8" slices.
- Spoon a bit of the sauce on top of the tuna, and garnish with fried spaghetti and green onions.
Notes
Pour the sauce over the tuna only right before serving, because the alcohol in the sauce can change the color of the fish.You can cook the tuna for a little longer if you find it too raw, but since its sushi-grade there is absolutely no problem. Don't skip the crispy spaghetti, the texture plays a big role in this dish, but you can use anything crispy and fried. For example, fried leeks, parsnip, sweet potato, taro etc..
Nutrition
Calories: 373kcal | Carbohydrates: 25g | Protein: 25g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 1515mg | Potassium: 390mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2414IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
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