This miso marinated fresh tuna would be an elegant addition to a tapas and drinks party. However, I’m back in Honesdale now and even my husband balks at rare tuna, which is the only way it should be served, according to me 🙂 What about all the sushi eaters, including “he who must be obeyed”? I guess I don’t know them. Maybe “he” just pretends to like sushi and fakes it when we eat at restaurants with friends? I don’t know him either 😀
These were beautiful tuna steaks, easily marinated overnight, briefly seared and paired with an easy radish coleslaw.
Fresh Miso Marinated Tuna Steaks with Radish Coleslaw
2 -4 fresh tuna steaks
4 tbsp seasoned rice vinegar
3 tbsp white miso paste
3 tbsp red miso paste
3 tbsp light Japanese soy sauce
2 tbsp honey
8 radish, thinly sliced
2 small cucumbers, thinly sliced
1 carrot, thinly sliced
2 tbsp sugar
2 scallions, thinly sliced
2 tbsp sesame oil
Mix the vinegar, miso pastes, soy sauce and honey together. Place in a zip lock bag, squish around and refrigerate overnight. Remove from the refrigerator and let come to room temperature, scraping away excess miso marinade into a bowl.
Mix the radishes, cucumbers, carrot, sugar and scallions together. Cover and set aside.
Heat the oil in a very hot skillet, then sear the steaks 3 minutes each side. Place the steaks on serving plates, drizzle lightly with reserved marinade and serve the radish salad.