INGREDIENTS
1/4 cup vegetable oil
1/2 cup thinly sliced peeled ginger
1/2 small onion, finely chopped
2 cloves garlic, thinly sliced
1/4 cup rice vinegar
1/4 cup orange juice
2 TBSP. mirin
2 TBSP. dry white wine
1 TBSP. Sriracha chili sauce
1 1/2 cups heavy cream
Salt and pepper, to taste
6 tuna steaks, 1-inch thick
1/2 cup sesame seeds
Noodles
DIRECTIONS
In a saucepan, heat 2 TBSP. of oil.
Add the ginger, onion, and garlic; cook over moderate heat, stirring, until softened, 5 minutes.
Add the vinegar, orange juice, mirin, wine and Sriracha and simmer until the liquid is almost absorbed.
Add the cream and simmer until reduced by half, 15 minutes.
Strain the sauce, season with salt and pepper; keep warm.
Season the tuna with salt and pepper and coat both sides with the sesame seeds.
In a nonstick skillet, heat the remaining 2 TBSP. of oil.
Add the tuna; cook over moderately high heat, turning once, until sesame seeds are browned and the tuna is medium-rare, 5 minutes.
Slice the tuna 1/3-inch thick and serve with the ginger cream and noodles of your choice.
Serves 6.
