From the moment I ate this in one of my favourite 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.
*Note: Pour the sauce over the tuna only right before serving, because the alcohol in the sauce can change the colour 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 be lazy and 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 etc..
- Prep Time :5 minutes
- Cook Time :2 minutes
- Yield : 2 servings
In a small pan add the sugar, soy sauce, mirin, and brandy. Bring it to a boil, taste and adjust the sweetness, it should resemble teriyaki sauce. Let the sauce reduce and then add the cream. Reduce again until you have a somewhat thick sauce. It will thicken as it cools. Set aside.
Heat up a pan on medium high, we want the pan to be really hot since we are doing a quick sear on the tuna. 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, don't worry about the taste the pepper won't be as strong once it hits the pan.
Oil the pan and gently place you tuna in the center. Count to 30 seconds fast, not the Mississippi count. Then turn the tuna on its side and repeat until all the sides have been seared.
You must use a very sharp knife to 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.