Chef Rick Oruch from Sea Breeze Fish Market and Grill stops by Good Day to make seared marinated yellowfin tuna over arugula herb salad.
Sea Breeze Yellowfin Tuna
2 Tbsp. Olive Oil (for searing the tuna)
For the Tuna Marinade:
1 ½ Inch Know Fresh Ginger, Peeled and Minced
2 Cloves Garlic, Peeled and Minced
1 Small Shallot, Peeled and Minced
1 ½ Cup Soy Sauce
½ Cup Sesame Oil
1 ¾ - 2 Pounds Fresh or Sushi-grade Yellowfine Tuna, Sliced into four evenly sized steaks
For the Sesame Wasabi Vinaigrette:
2 tsp. Soy Sauce
2 tsp. Wasabi Paste
6 Tbsp. Rice Wine Vinegar
2 Tbsp. Honey
1 ½ Tbsp. Sesame Oil
1 Tbsp. Toasted Black and White Sesame Seeds
For the Arugula Herb Salad:
3 Cups Packed Baby Arugula
2 Tbsp. Fresh Mint, roughly chopped
2 Tbsp. Fresh Basil, roughly chopped
1 Tbsp. Scallion, sliced
2 Oranges, peeled and segmented
1 English Cucumber, grated
4 Red Radishes, grated
2 Tbsp. Fresh Cilantro, chopped (for garnish)
Combine the first five ingredients for the tuna marinade in a casserole dish or large Ziploc bag and mix until well incorporated, then add the tuna steaks and turn them so that they are coated with the marinade. Let the tuna marinate for 15-20 minutes. If using a casserole dish, flip the tuna halfway through so that both sides marinate evenly.
Combine the first four ingredients for the Wasabi Vinaigrette in a bowl or food processor and whisk/pulse until they are fully incorporated. Then, drizzle in the sesame oil and stir in the sesame seeds. Reserve.
Remove the tuna steaks from the marinade and let any excess marinade run off the steaks. Using a large skillet or non-stick pan on high heat add the 2 Tbsp. Olive Oil. Carefully add each steak to the pan and allow to cook for approximately 1-2 minutes or until the flesh is golden brown. Flip the steaks and cook another 1-2 minutes or until golden brown. Remove the steaks from the pan and use a sharp knife to cut each one into diagonal slices (optional).
Combine all of the ingredients for the Arugula Herb Salad (except the cilantro) in a mixing bowl and add as much of the wasabi vinaigrette as desired. Toss to coat. Evenly divide the salad among four serving bowls. Place the sliced or whole tuna steaks over each salad, garnish with chopped cilantro, serve with an orange wedge, and enjoy!