Seared Tuna with Kimchi and Scallion Pancakes

Name: Seared Tuna with Kimchi and Scallion Pancakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Korean, Asian
Ingredients: 454 grams center-cut tuna steak (1 1/2 inches thick); 473 milliliters baby arugula; 59 milliliters canola oil, plus more for brushing; 1 teaspoon Chinese chile garlic sauce; 2 Tbsps minced fresh ginger; 237 milliliters Kimchi; 2 Tbsps rice vinegar; 4 servings Salt and freshly ground pepper; 1 small shallot, minced; 2 Tbsps soy sauce

Seared Tuna with Kimchi and Scallion Pancakes is a gluten free, dairy free, and pescatarian main course. This recipe makes 4 servings with 305 calories, 28g of protein, and 20g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up ginger, shallot, soy sauce, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 1 hour. It is a rather expensive recipe for fans of Korean food.

Instructions

In a small skillet, heat the 1/4 cup of canola oil until shimmering.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add the shallot and ginger and cook over moderately low heat for 3 minutes, stirring, until softened.

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Shallot

Ginger

Remove from the heat.

Add the soy sauce, vinegar and chile sauce; let cool.

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Soy Sauce

Vinegar

Chili Pepper

Sauce

Light a grill.

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Grill

Brush the tuna with oil and season with salt and pepper. Grill the tuna over high heat, turning, until browned on all sides and still rare in the center, about 8 minutes.

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Salt And Pepper

Tuna

Cooking Oil

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Grill

Transfer the tuna to a work surface and cut into 1/3-inch slices

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Tuna

Drizzle some of the shallot-ginger dressing onto 4 plates and arrange the tuna slices on top. Mound the arugula next to the tuna and drizzle lightly with some of the shallot-ginger dressing.

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Arugula

Shallot

Ginger

Tuna

Serve with Kimchi and Scallion Pancakes.

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Green Onions

Kimchi

Equipment

Frying Pan

Grill

Ingredients

Servings:

454grams

center-cut tuna steak (1 1/2 inches thick)473milliliters

baby arugula 59milliliters

canola oil, plus more for brushing 1teaspoon

Chinese chile garlic sauce 2Tbsps

minced fresh ginger 237milliliters

Kimchi 2Tbsps

rice vinegar 4servings

Salt and freshly ground pepper 1small

shallot, minced 2Tbsps

soy sauce

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna works really well with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Nickel & Nickel Harris Vineyard Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.