Seared Tuna over a Bed of Cucumber with Pickled Peanuts

This was the second course to my 2012 Thanksgiving dinner.

I could eat this non-stop and never get tired of it. I made the dressing and let it macerate overnight and it became very spicy actually – from ONE Thai chili pepper!!

[100% organic, wild tuna]

For the Peanut Pickle

  • ¼ cup sherry vinegar
  • ¼ cup rice wine vinegar
  • ¼ cup balsamic vinegar
  • ¼ cup soy sauce
  • ½ cup peanuts

In a pot, bring all the ingredients to a boil and take off heat. Let it steep at room temperature, until cool. Then place in refrigerator.

*Chef Jasmine Shimoda’s recipe.

For the Dressing

  • 4 limes, juiced
  • 1 tsp grated ginger
  • 1 Thai chili, thinly sliced
  • 1 Kaffir lime leaf, thinly sliced
  • 2 TBS baby lemongrass, finely minced
  • 1 tsp brown sugar
  • 1 TBS sesame oil

Mix everything together, infuse for 30 minutes, and set aside.

For the Tuna

  • ½ lb tuna
  • Salt & pepper

Season tuna with salt and pepper then sear for 10 seconds on each side.

For the Finish

  • ¼ cup cilantro, finely chopped
  • 1 cucumber

Peel the cucumber and using a mandolin, slice into ⅛-inch rounds.

TO ASSEMBLE

Cut the tuna into cubes/rectangles and put them onto the cucumber slices. Drizzle some dressing over tuna, top with pickled peanuts and chopped cilantro. Serve immediately.

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