Nesting Instinct

I love living in Anchorage.  Very little gets cancelled when there are several feet of snow, but "slippery conditions" that seem to be very similar to yesterday's slippery conditions have shut down a large portion of the city schools.  Maybe I'm just being grumpy because I'd like to stay home today, too.

 

I really should take the computer cables
out of the background before taking
photos, shouldn't I?

It's been great to be home most evenings this week now that Love, Loss has closed.  I start rehearsals for my next directing project in a couple of weeks, but in the interim I am doing what I like to call "nesting."  As in, cleaning the house, catching up on the bad television I didn't see while I was performing (thanks, Hulu!), reading and cooking.



This recipe is an adaptation of one for sashimi that I received from Iron Horse, the Sonoma winery.  The recipes are often lovely but a little complicated.  I'm sure someone has Madras curry oil in their pantry, but it sure isn't the majority of their consumers.  With a little punting, though, this became a fantastic light main dish.  I just wish I'd had a colorful sauce to use as well.  Next time!

Seared Yellowfin Tuna with Curry Oil and Soy Glaze

Adapted from a Recipe by Chef Ming Tsai

1 lb. yellowfin tuna fillets, pounded to 1/4 inch thickness

1/4 cup extra-virgin olive oil

1 tsp. curry powder or curry powder blend (I used Penzey's Singapore Seasoning Blend)

Sea salt and pepper

1 shallot, minced

1 cup low-sodium soy sauce

Juice of 1/2 lime

1 tbsp. brown sugar

Once you have pounded the tuna, cut into four servings.  Sprinkle with sea salt and pepper and return to the refrigerator.

In a small pot, combine the lime juice, soy sauce and brown sugar and bring to a boil over medium-high heat.  Then reduce heat to medium and cook for about a half hour, stirring occasionally, until the mixture has reduced to about a fourth of its original volume.  Once it is finished, set it aside to cool and then pour it into a squeeze bottle.

In a ramekin or measuring cup, combine the olive oil and curry powder.  Stir and set aside until needed.

After the soy mixture has been cooking for about twenty minutes, warm a large saucepan over medium heat and remove the tuna from the refrigerator.  Add the curry oil to the saucepan, stirring to ensure even distribution of the spices, which will want to separate from the oil.  When the oil is warm, add the shallot and saute for about two to three minutes, until it is softened.  Remove the shallot from the pan and set aside.

Turn the heat up to medium-high and add the tuna steaks.  Sear them briefly, about a minute on each side, which will leave them just pink in the center.

Drizzle the plates with the soy glaze.  If desired,  dot any remaining curry oil on the plates too.  Plate the fish with a small portion of the shallots on top and serve with rice and a side of steamed or stir-fried vegetables.

Serves four as a light main dish.