PEPPERED TUNA WITH ASIAN GUACAMOLE AND HOISIN DIPPING SAUCE
Fusion cuisine gets scoffed at a lot, but it can work beautifully, as this dish, with its Latin and Asian influences, attests. From the marriage of avocado, cucumber, limes, chiles, garlic, and cilantro (known as coriander everywhere else but the Americas), Peppered Tuna with Asian Guacamole was born. The cucumber lightens up the avocado and adds a bit of crunch. Hoisin Dipping Sauce rounds out the peppery warmth with sweet spiciness. Serve four plates as a first course, or top Sesame Wonton Crisps (p. 89) with a slice of the tuna and a dollop of the guacamole and serve on a platter to make an elegant party snack.
Yield makes 4 to 6 servings
Number Of Ingredients 29
Steps:
- Heat the star anise and peppercorns in a small, dry skillet over medium-high heat until you can smell the pepper when standing over the pan, about 30 seconds. Remove from the heat and cool. Grind in a spice grinder or mortar and pestle. Combine the soy sauce and 1 tablespoon oil, and brush the mixture on all sides of the tuna. Sprinkle the tuna lightly on all sides with the peppercorn mixture and salt. Let it stand for 15 minutes, or refrigerate for several hours.
- To cook the tuna, heat the remaining 2 tablespoons oil in a medium skillet over medium-high heat until very hot, then sear the tuna for about 2 minutes on each side, just until rare to medium-rare (the sides will be browned, but the tuna will still feel slightly soft when pressed). Transfer it to a plate to cool.
- To serve, cut the tuna into 1/8-inch-thick slices and divide it among the plates. Serve with a spoonful of guacamole and a ramekin of dipping sauce.
- Place the avocado, cucumber, radishes, ginger, sesame oil, peanut oil, lime juice, scallions, cilantro, and wasabi in a bowl, add salt and chile paste, to taste, and stir just until combined. Taste for seasoning and add more lime, salt, or chile paste as desired.
- Combine the ingredients and whisk together or puree in a blender.
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