Grilled Yellowfin Tuna with Pasta and Chinese Vegetables in Copperwell Sauce
Serves: 4
Ingredients
- 2/3 cup soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Szechuan chili flakes
- 1-1/4 cups vegetable oil
- 2 tablespoons brown sugar
- 2 tablespoons water
- 2 tablespoons crushed sesame seed
- 1/2 teaspoon cayenne pepper
- 4 phyllo dough fans (know phyllo dough in center, fringe ends and deep-fry)
- 4 tablespoons finely diced bell peppers (a tricolor mix of red, yellow and green)
- 4 tablespoons Szechuan oil
- 4 6-ounce yellowfin tuna steaks
- 4 tablespoons garlic oil
- 1/2 pound linguini pasta, blanched
- 1 cup Chinese greens (Savoy cabbage, napa cabbage, mustard greens, etc.), blanched
- 1 cup bok choy, blanched
- 1 cup snow peas, blanched
- 12 ears baby corn, blanched
- 1 cup julienned carrots, blanched
- 8 ounces Copperwell sauce (preceding recipe)
- salt and pepper
Directions
- Combine soy sauce, sesame oil, vinegar, Szechuan pepper and 1 cup of the vegetable oil in a bowl.
- Heat the remaining 1/4 cup of oil, remove from heat, and add cayenne pepper to singe it. Add to ingredients in bowl.
- Heat brown sugar in water until it dissolves and caramelizes. Add to ingredients in bowl.
- Toast sesame seed until golden. Add to ingredients in bowl.
- Whisk ingredients to combine. (Recipe makes more sauce than needed for dish).
- Arrange one-quarter of pasta and vegetables in a decorative twist in center of each plate.
- Place grilled tuna off center.
- Garnish with fan and tricolor peppers.
- Drizzle with Szechuan oil.
- Brush tuna steaks with garlic oil.
- Salt and pepper to taste.
- Grill to desired doneness on an Oster® Indoor Grill.
- Reheat the linguini.
- Toss pasta, vegetables and sauce together, and warm over low heat.
- Salt and pepper to taste.
