Food network challenge: peanut crusted ahi tuna w/ strawberry soy glaze

Main Dish

4 servings

Very Easy

50 min

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Ingredients

Tuna:

• 1 5.75 ounce yellowfin tuna steak
• 1/4 cup peanuts (dry, unsalted)
• 2 teaspoons corn meal
• sea salt

Dressing/Marinade:

• 2 tablsepoons low sodium soy sauce
• 2 tablsepoons peanut oil
• 2 garlic cloves, minced
• 2 teaspoons grated ginger
• 1/4 cup lime juice
• 2 teaspoons peanut butter

Glaze:

• 2 tablsepoons soy sauce
• 2 tablsepoons plus 1 teaspoon strawberry jam
• 1/4 cup water
• Mixed Greens

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Preparation

• Prepare the marinade by whisking all ingredients in a small bowl until fully emulsified. Pour half of the marinade over the tuna steak and coat both sides.
• Place in fridge and let marinate for at least one hour. Reserve the rest for the mixed greens. In the bowl of a food processor (a small one if you have it) pulse the peanuts and cornmeal until the peanuts are minced. You want them to be crunchy so don’t grind to be too fine. Reserve.
• To make the glaze, add the soy sauce, strawberry jam and water into a small saucepan. Bring the mixture to a boil over medium high heat until large bubbles start to form.
• Reduce the heat to medium low and continue to simmer until it has reduced by half and coats the back of a spoon (about 10-12 minutes). Remove from heat and pour the mixture into a small bowl to cool.
• Once cooled, add to a squeeze bottle (if you have one) or do what I did and put it in a ziplock bag and cut off a small piece of one corner to pour onto the tuna when you are ready.
• Remove the tuna from the fridge and coat all sides in the peanut mixture. Heat a non-stick skillet over medium high heat. When the pan is hot, add the tuna and sear on all sides for 1 1/2 minutes each, ensuring that the peanuts don’t burn. Remove from the pan and let rest on a cutting board. Slice the tuna into thin slices for plating.
• Mix the greens with reserved dressing and place in the center of the plate. Plate the tuna slices around the greens and sprinkle with seat salt. Drizzle with the glaze. Use the reserved peanuts that fell off the tuna when cutting to top on the salad.
  If using as main course, serve with steamed brown rice drizzled with extra glaze and chopped peanuts.

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