Seared Yellowfin Tuna With Asparagus
Look for yellowfin tuna that has been caught by pole and line or by trolling. Either method is ocean friendly and results in little or no bycatch.
2 Pounds Yellowfin Tuna (Cut into Portions)
3 Tablespoons Prepared Spice Rub (Lemon Pepper, Ginger or Tandoori)
2 Tablespoons Canola Oil
2 Tablespoons Olive Oil
1 Teaspoon Toasted Sesame Oil
2 Pounds Trimmed Asparagus
1 Tablespoon Sesame Seeds (White or Black)
1 Tablespoon Fresh Lemon Juice
Grated Zest of 1 Lemon
2 Teaspoon White Miso Paste
2 Tablespoon Cold Butter
Coat the tuna with the spice rub. Heat the canola oil in a medium sauté pan over high heat. When the pan and oil is hot, place the tuna in the pan and sear for about 3 minutes to get a nice crust about ¼ inch thick. Turn the tuna over and sear the other side.
At the same time as you’re searing the tuna, heat the olive oil in another sauté pan over medium heat. Add the sesame oil followed by the asparagus. Sauté the asparagus for about 4 minutes until it turns dark green. Add the sesame seeds and remove the asparagus from the pan and turn the heat up to medium high. Add the lemon juice, lemon zest and ¼ cup water and bring to a boil. Turn off the heat and whisk in the miso until smooth. Whisk in the butter until smooth. To serve, divide the miso broth among 4 plates. Place the tuna atop the broth and arrange asparagus around and over the tuna if you wish. Serves 4