This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
Seared Tuna with a Citrus Salsa
¼ cup soy sauce
2 tablespoons dark soy sauce
1 teaspoon sesame oil
½ teaspoon hot sauce
2 cloves garlic, peeled and crushed
4 slices fresh ginger, 1/8″ thick and grated¼
4 6-ounce tuna steaks, 2″ thick
1 garlic clove, peeled and roughly chopped
pinch of kosher salt
3 large navel oranges
juice of 1 large lime
¼ cup finely minced red onion
1/8 to ¼ teaspoon hot sauce, or to taste
¼cup chopped cilantro leaves
kosher salt and freshly ground white pepper
2 tablespoons freshly ground rainbow peppercorns
4 ounces salad greens, washed and dried
3 green onions, white and pale green parts only, thinly sliced, for garnish
To make marinade, place soy sauces, sesame oil, hot sauce, garlic and ginger in a medium mixing bowl, and whisk to combine. Pour marinade in a plastic zip-top bag, add tuna steaks and seal. Turn bag several times to coat tuna steaks with marinade. Place in refrigerator and marinate about 1 hour.
To prepare salsa, place garlic on a cutting board and blend with salt using the flat side of a knife to create a paste. Place garlic paste in a medium mixing bowl. Trim the peel and all white pith from the oranges. Using a sharp paring knife, slice in between the membranes to remove the orange sections, taking care to remove any seeds. Place the orange sections on a cutting board with a well, and slice into ½” wide pieces.
Pour orange sections and any juices that have collected into the bowl with the garlic paste. Add lime juice, red onion, hot sauce and cilantro, and stir gently to mix. Taste and season with salt and pepper. Set aside.
To prepare tuna steaks, remove from the zip-top bag, drain and discard the excess marinade. Season steaks on both sides with ground peppercorns, and place on a plate.
On a hot, flat-bottomed pan, sear tuna 1 minute on each side for medium-rare (still pink inside) or longer if desired.
Place salad greens on plates, and place tuna steaks atop the greens. Top each serving with salsa, and garnish with green onions.
