I also have a little bit of culinary experience, so I'm handy in the kitchen (and with a chef's knife). So, we like to be creative at home when it comes to finding healthy meals/snacks, but sometimes I simply like recreating dishes from my favorite restaurants, like the Sunflower appetizer from Tsunami. Here is the "Meaux Muscle" version with a little spin...
I start this dish out with high-quality tuna. This tuna was caught by a friend, but when I shop in the market, I prefer the darkest/reddest tuna available, which is often wild-caught. Process starts with...
- Pat fish dry
- Season well on both sides (I often like a blend for tuna)
- Use a non-stick pan/pot (If not available, use a small amount of grape-seed oil to coat the bottom)
- Heat pan/pot to Medium High, and place tuna steak(s) in pan/pot when ready.
- For this appetizer, it will only take a few minutes... like literally 2 minutes per side, if that. So, watch your steak closely.
- Once you've seared the tuna to desired temperature, let it rest for 5 minutes
While your tuna rests, prepare the below sauce...
- Add 1/2 to 3/4 cup of Ponzu Sauce into a small mixing bowl.
- Next, add 1 TBS of Sambal.
- Next, add 1 TBS of Siracha.
- Finally, add a few slices of jalapenos for some kick!
- Whisk all ingredients together.
Once tuna steak has cooled, slice across the grain like this example, and pour sauce over sliced tuna! This literally takes less than 5 minutes.
Voila... C'est Bon!