Ingredients
- Sushi grade tuna - 5-6 ounces
- Black pepper - Corsely ground
- Salt - to taste
- Brandy - 1 ounce
- Sugar - 1 TBSP
- Soy Sauce - 2 1/2 TBSP
- Sweet rice wine (Mirin) - 1 TBSP
- Heavy cream - 1/4 cup
- Fried spaghetti - for garnish
- Green onion - for garnish
Instructions
In a small pan add the sugar, soy sauce, mirin, and brandy. Bring it to a boil, taste and adjust the sweetness, it should resemble teriyaki sauce. Let the sauce reduce and then add the cream. Reduce again until you have a somewhat thick sauce. It will thicken as it cools. Set aside.
Heat up a pan on medium high, we want the pan to be really hot since we are doing a quick sear on the tuna. You may use a griddle pan or BBQ to give the tuna grill marks.
Season the tuna with salt and pepper. Be very generous with the pepper you want to coat it completely, don't worry about the taste the pepper won't be as strong once it hits the pan.
Oil the pan and gently place you tuna in the center. Count to 30 seconds fast, not the Mississippi count. Then turn the tuna on its side and repeat until all the sides have been seared.
You must use a very sharp knife to slice the tuna into 1/8" slices. Spoon a bit of the sauce on top of the tuna, and garnish with fried spaghetti and green onions.
Recipe Source & Pictures: Tuna Steak With Brandy Sauce
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