Rare Seared Tuna with Crushed Figs

By norsegal8

This is a never-fail way to eat yellowfin tuna, which can be a little dry if not handled and cooked properly. Be sure to cut the steaks as thick as one and a half to two inches thick so that you can get a good sear and not overcook the tuna. Crushed figs are as wonderful with this tuna as they are with veal or pork chops.

Ingredients

• 1/2 cup soy sauce
• 1/2 cup granulated sugar
• 1 teaspoon sambal chile paste
• 6 4-6 ounce yellowfin tuna steaks, each 1 1/2-2 inches thick
• 1 tablespoon olive oil
• 1 pint fresh figs, quartered
• 1 shallot, minced
• 1 teaspoon minced, peeled fresh ginger
• 1 clove garlic, minced
• 1 tablespoon rice wine vinegar
• 2 teaspoons brown sugar
• leaves from 4 sprigs fresh cilantro, minced
• salt
• pepper

Preparation

Step 1

1. Stir together the soy sauce, sugar and chile paste in a wide dish. Add the tuna steaks and turn in the marinade until well coated. Set the tuna steaks aside to marinate, tuening them a few times, for 5 - 10 minutes. Drain the tuna steaks.

2. Heat the olive oil in a large skillet over high heat. Working in two batches, sear the tuna steaks on each side until they are mahogany in color, 2-3 minutes. Transfer the steaks to a plate as they are done.

3. Return the skillet to moderate heat. Add the figs, shallots, ginger, garlic, rice wine vinegar and brown sugar and cook for 3 minutes, crushing the figs with a wooden spoon and stirring frequently. Add the cilantro and season the mixture with salt and pepper.

4. Serve a couple of spoonfuls of the crushed figs with each of the tuna steaks.