Miso and Soy Glazed Albacore Tuna
Recipe provided by Jason Roy, Executive Chef
McCormick's Fish House & Bar, Beaverton, Oregon
Serves 1
5 oz. filet of albacore tuna
1 tsp. red Miso paste
2 Tbs. soy sauce
½ c. water
1 c. fresh bean and daikon sprouts
5 to 6 sprigs fresh cilantro
1 Tbs. fresh lime juice
1 tsp. sesame oil
All purpose flour to coat
1 c. steamed rice
Mix miso, soy and lime juice together and stir well.
Place sesame oil in a hot wok or sauté pan. Lightly coat tuna in flour and place in pan. Cook for 2 minutes on either side, being careful not to burn. (Albacore is best served medium rare to medium. If you want it cooked more, adjust cooking time accordingly).
Drain excess oil from pan. Deglaze pan with miso mixture and reduce by half.
While liquid is reducing, mix cilantro and sprouts together. Place in a large soup bowl with steamed rice. Remove tuna from pan and place on top of sprouts. Pour reduced liquid on top of fish and serve.
