Seared Tuna Steaks w/ Asian Cucumber Salad | Pour Choices Kitchen

It’s unbiggening of the backs season! Autocorrect had a stroke trying to figure out that word. Anyway this is an amazing fresh meal. Searing tuna takes mere seconds and the crust gives it so much flavor and texture. Also the salad is absolutely delicious (coming from someone who does not like cucumbers). Maybe I’ve turned a new leaf.

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Grocery List:

Ahi Tuna Steak
1-2 tbsp Ponzu sauce
1 tsp sesame oil
1 tsp olive oil
Cattleman’s Grill Everything Bagel Seasonin
2 large cucumbers, sliced
1 carrot, grated
2 cups shredded red cabbage
1 jalapeno, sliced,
1/2 red onion, sliced
4 green onions, sliced
High heat oil for searing

Dressing:
2 tbsp low sodium soy sauce
2 tbsp rice wine vinegar
1 tsp sesame oil
1 tbsp oyster sauce
2 tbsp spicy chili crisp
2 tsp maple syrup
A pinch of salt
Optional chili garlic sauce, 1 tbsp

it’s time to unig them backs because
Summer is right around the corner
starting with salads today on poor
choices we’re making seared crusted tuna
steak and a refreshing Asian cucumber
salad I don’t even like cucumbers it all
comes together really quickly it’s super
refreshing and it’s very healthy and
look at that it looks Fancy on a plate
the perfect spring heading into summer
meal starting off we can get our
dressing together for our salad we’ll be
using it not just in that but also as a
little drizzle at the end and it’ll be
good to get the salad done first so it
can hang in the fridge for like a good
20 minutes or so just long enough to let
those flavors come together so in a
container I am mixing 2 tbsp of low
sodium soy sauce 2 tbsp of rice wine
vinegar 1 teaspoon of sesame oil 1 tbsp
of oyster sauce 2 tbsp of spicy chili
crisp 2 taspo of maple syrup a pinch of
salt and this is optional if You’ like I
did add in a little bit of garlic chili
sauce about a tablespoon worth only
because I was almost done with the jar
and I just kind of wanted to get it out
the way completely optional but add some
extra garlicky spice to it now to be Ed
with the chili crisp by the way that we
used earlier give that a mixing and then
let’s move on to the mandolin this
lovely little dangerous device here now
you can just use a knife and just slice
everything super thin but I like a
mandolin because they provide a more
consistent slice and you can get things
as thin as possible which is what I want
here other cucumber salads suggest
smashing the Cucumbers but I wanted it
this way so I’m doing it like this and
because mandolins are extremely
dangerous and sharp I recommend not
drinking during this part of cooking I
know I like to emphasize the drinks
while making things things in the
kitchen but don’t do it here wait till
you’re done because it is very easy to
lose the tip of a finger on this thing
so now your setting into a thinness that
you’d like I like this kind of potato
chip width here and then slice up two
large cucumbers with this salad along
with really any salad the ratios are up
to you so if you like more cucumber go
for it like more onion do the damn thing
it is all up to you just get it nice and
cut up and transferred to a bowl next is
half of a red onion and I’m running that
onto mandalin as well on the same
setting as a cucumber also just a quick
heads up most handin come with safety
things like gloves or a little cing
device to hold on to round fruits and
vegetables just an FYI in case I spooked
you up top they’re really dope to use
they’re just too damn good at their job
next is an optional jalapeno ran through
again at the same settings the mandolin
I didn’t use the entire jalapeno here
just maybe like 34s of it just some
extra little spice I like and the salad
really isn’t that spicy at all even
though I’ve mentioned like 40 chilies
and peppers here after that we’ll grade
up one whole carrot on a box grater get
that into your bowl now I’ve got like
three to four green onions that I’m
thinly slicing stopping right before the
white part at that end and lastly two
big handfuls of shredded red cabbage
this is really going to help soak up a
lot of that water and dressing because
another thing usually mentioned in
cucumber salads is salting the Cucumbers
first to get the moisture out and that
method is great when the salad is using
just a few ingredients because the
Cucumbers will release a lot of water
and turn your salad into soup once you
combine it with the dressing but because
we’re adding more stuff to this it’s all
going to even out and not turn into a
soupy mess so pour over about half of
your dressing and give it a toss I’m a
saucy guy so I like a little bit more of
my salads you just want to reserve
enough of that dressing to drizzle over
the tuna at the very end after you’ve
mixed give it a taste check if you need
some salt and pepper and then pop it
into the fridge for as long as it takes
to prepare your tuna steaks by the way
this salad makes a lot so be prepared to
eat it for a few more meals you can
definitely cut back on the portions if
it’s just you eating now that we’re
ready for our tuna steaks let’s get our
crust ready first which is super simple
you can go with white and black sesame
seeds but let’s have some fun here I’ve
got this everything bagel seasoning from
catman’s Grill you can use any
everything bagel seasoning You’ like
like I think Trader Joe’s makes some as
well and a few other companies it’s got
sesame seeds salt pepper poppy seeds
onion garlic just some really fun
flavors to add to this dish get out a
small plate and pour enough to coat your
tuna steaks and this is our baby a
simple AI tuna steak I would definitely
Source mine from a place reputable with
fresh seafood and if you can find sushi
grade definitely go with that otherwise
definitely go seek out some good tuna
whether it’s like a Whole Foods or I got
this from gelon or whatever your fancy
known for fresh food story is in your
town go there and frozen tuna is fine
too as long as it’s a good brand and you
thaw it out all the way through now one
thing we want to do is make note of the
grain of the tuna it’s going to be hard
to do this after we Crest and sear it so
I made a mental note of where the curved
portion was and where the straight edges
were relative to my right and left side
so I know if I place it back down after
cooking with the curved side facing my
left then I’ll know exactly where that
grain was and I’ll know where to begin
my slices because we want to cut Against
the Grain to make these slices extra
tender and it can be a little tough to
figure out especially because sometimes
it’ll start changing direction dire in
the middle of the tuna but again cutting
across these white lines will give us a
cut across the grain which is exactly
what we want but before all that let’s
quickly get a binder onto our tuna with
this extremely professional tupperware
container and a few ingredients so I’ve
got some ponzo sauce because I like the
lemon element to it but regular soy
sauce is totally fine we need just about
2 to 3 tablespoons worth then a little
bit of sesame oil like maybe a teaspoon
worth because sesame oil can be really
strong and like a teaspoon of olive oil
rub that steak down in all them juices
and then we’re going to dip it into our
everything bagel seasoning and make sure
all the sides are coated press down so
there’s no bald spots hit the edges and
voila you are now ready to sear your
steaks so into a cast iron pan over
medium high heat I’m putting down a
little safflower oil you can use any
high heat oil such as grape seed or
avocado let the oil get hot first swirl
it around the pan so it gets nice and
evenly coated on the bottom and then
we’re going to put our steak in for no
more than 45 seconds each side that’s it
we want seared outside and pink in the
middle also we don’t want that pan too
hot because it can burn the crust so
medium high heat 45 seconds each side
flip it gently so you don’t mess up the
crust a fish spatula would come in handy
here but all I had was this 45 more
seconds and we’re done get it out of the
pan and onto a cutting board and
remember how we knew where the grain was
so I’ve got the curved side facing my
left which means I know to cut up top
here and we’ll just slice with a sharp
knife maybe I could have sharpened this
knife a little bit better before I did
this but whatever then we plate along
with our salad throw some more green
onions on there maybe some cilantro a
little lemon juice and a drizzle of a
remaining dressing and that’s it a
refreshing salad that to impress you and
your loved ones all summer long and as I
mentioned earlier we’re not going to
drink when we’re doing that mandolin
slicing but afterwards some saki will be
really really good with this chilled of
course I don’t know if it’s taboo or not
to have it chilled but I like mine
chilled and you will too hey this is
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so enjoy this salad because I’ll be back
with more filth Bing that back right
back to where it was so I’ll see you
next time