Albacore Tuna with Cucumber Spaghetti

Recipe provided by Eric Naruszewicz, Executive Chef
McCormick & Schmick's Seafood Restaurant, Seattle, Washington

Serves 1

6 oz. albacore tuna
Salt and pepper to taste
1 tsp. butter or olive oil
1 Tbs. soy sauce
1 Tbs. Mirin (sweet Japanese cooking wine)
2 tsp. rice wine vinegar
¼ c. sake or water
1 c. cucumber “spaghetti” (recipe below)
½ c. steamed jasmine rice (optional)

Season tuna with salt and pepper. Heat a sauté pan on medium high heat and add butter or olive oil. Sear the tuna 2 to 3 minutes, until golden. Flip the tuna and add soy sauce, Mirin, vinegar and sake or water. Cover and cook for 2 to 3 more minutes. Remove the tuna from the pan and reduce the liquid until it becomes the consistency of syrup.

Serve tuna over cucumber “spaghetti” and spoon sauce over fish. Serve with jasmine rice if desired.

For the Cucumber “Spaghetti”:
1 Tbs. sesame oil
2 tsp. seasoned rice wine vinegar
2 tsp. lime juice
2 tsp. soy sauce
1 tsp. Mirin (sweet Japanese cooking wine)
Pinch of sugar
1 Tbs. chopped fresh mint
1 Tbs. thinly sliced scallions
1 Tbs. toasted sesame seeds
1 large cucumber, peeled

Whisk together the oil, vinegar, lime, soy, Mirin and sugar. Using a mandolin, cut cucumber into long spaghetti thickness strips. If you don’t have a mandolin, slice as thin strips as possible using a sharp knife. Toss the cucumber strips with the dressing and mint, scallions and sesame seeds. Serve immediately.

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