Saturday, June 11, 2011
Chenin Blanc & Cumin Seared Tuna
unWine'd with a pour...
Vouvray Chenin Blanc, ~$16; wheat straw in color, nice acidity, very crisp with a note of honeysuckle, great with the spiciness of the tuna...
Cumin Seared Tuna:
3 medium jalapeno chiles
1/8 cup mayonnaise
1/8 cup thinly sliced scallions, both white and green parts
1/8 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
2 tablespoons evoo
1 teaspoon kosher salt
1/2 tablespoon cumin
1/2 teaspoon freshly ground black pepper
2 tuna steaks (6 ounce size), about 1 1/2 inches thick
Jalapeno Tartar Sauce:
Under a broiler, roast the jalapenos, turning occasionally, until the skin chars all over, 6 to 8 minutes. Put the chiles in a glass bowl, cover w/ saran wrap, and let them steam. Approx 10 mins.
While the jalapenos steam, whisk the mayonnaise, scallions, cilantro, lime juice and 1 tablespoons of the vegetable oil in a separate bowl.
Using a knife, scrape the charred skin off the jalapenos. Discard the stems, cores, and seeds and chop the jalapenos finely. Stir about half of the jalapenos into the sauce and add more jalapenos to taste -- you may not want to use them all. Chill until ready to serve.
In a bowl, combine the cumin, the kosher salt, and the black pepper. Rub the mixture onto both sides of the tuna steaks.
Heat the remaining 1 tablespoon of EVOO in a 6 or 12-inch nonstick skillet over medium-high heat. Add the tuna steaks and sear until browned on the first side, about 1 - 2 minutes. Flip and cook until browned on the second side, about 1 - 2 minutes more (the tuna will still be raw in the middle). I prefer 1 minute on each side.
Let the tuna rest for 5 - 10 minutes and with a very sharp knife, slice it crosswise into 1/4-inch-thick slices. Serve with the jalapeno sauce.