Five-Spice Powder Crusted Ahi Tuna with Mango Asian Salad and Sake Soy Glaze

Cooking Instructions

METHOD:

In a medium sauce pot over medium high heat, combine the sake, soy sauce, sugar, ginger, garlic, and shallot. Reduce heat to low, simmer and reduce liquid by half. Strain into a clean sauce pot, bring to a medium simmer and whisk in butter until well incorporated. Season to taste with salt and pepper. Set aside.

Season the tuna lightly with salt and pepper, then coat with the five-spice powder. Heat oil in a large skillet over high heat to smoking. Gently add tuna. Sear each side for 45 seconds for medium rare, or cook until desired temperature. Place tuna on a plate with a paper towel. Set aside.

In a bowl, combine the mango, cilantro, chile sauce and sesame seeds. Season to taste with salt and pepper.

Slice tuna on a bias and fan out on a plate. Drizzle with sauce and top tuna with mango salad.

Round Out the Meal:

With butter lettuce salad and miso vinaigrette.

Kid Friendly:

Omit the chile sauce.

Beverage Pairing:

A light Japanese imported beer.