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.
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
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.
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.