Ingredients
¼cupvegetable oil
½cupginger,peeled and thinly sliced
½small onion
2garlic cloves
¼cuprice vinegar
¼cuporange juice,fresh
2tbspmirin
2tbspdry white wine
1tbspsriracha chile sauce
1½cupsheavy cream
salt and freshly ground pepper
6tuna steaks,(1-inch thick)
½cupsesame seeds
stir fried noodles,to serve
Preparation
In a saucepan, heat 2 tablespoons of the oil. Add the ginger, onion, and garlic and cook over moderate heat, stirring, until softened.
Add the vinegar, orange juice, mirin, wine, and Sriracha and simmer for 10 minutes until the liquid is almost evaporated. Add the cream and simmer until reduced by half. This will take about 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 tablespoons of oil. Add the tuna; cook over moderately high heat, turning once, until the sesame seeds are browned and the tuna is medium-rare.
Slice the tuna ⅓-inch thick and serve with the ginger cream and stir fry noodles, if desired. Enjoy!
