Seared Tuna Belly over Cucumber & Carrot Ribbons Salad

Seared tuna belly over cucumber and carrot ribbons salad

“Supreme tuna belly is the lowest section of the tuna belly (toro) and is highest in fat content. It is rich with omega 3 oils and can melt in your mouth. It is often confused with the regular tuna belly, and they (toro, otoro) are commonly thought as the same section of the tuna. Compared to a regular tuna belly, it is distinctly more marbled, and lighter in color.” (Sushiencyclopedia.com)

Fortunately for us, we can easily obtain any kind of fatty tuna belly from our local fish market, Cor-J’s. In fact, a few days ago while shopping for seafood, we noticed a gorgeous piece of tuna belly and, of course, immediately added it to our fish selection de jour. This was such a perfect piece of fish – fresh and pink and glistening – that we knew the best way to enjoy it was to season it minimally and cook it as simply as possible. Furthermore, the accompanying salad would also be light and served with a simple Asian vinaigrette so as to not overpower the tuna, which would be served on top of the salad.

For 1 pound of tuna belly (2 -4 servings):

~ 2 Tbsp canola oil for pan searing
~ 1 Tbsp chopped chives for garnish

Ingredients for Tuna belly Marinade:

~ ¼ cup Ponzu sauce
~ ¼ cup fresh lemon juice
~ 2 Tbsp cayenne pepper sauce or Tabasco

Place tuna belly in a long dish with marinade and carefully roll it around to coat well. Let it soak for 30-45 minutes. Meanwhile, prepare the salad.

Ingredients for Salad:

~ 1 English cucumber
~ 1 large carrot
~ 1 large green onion stalk

Using a vegetable peeler, remove skin from carrot and partly off the cucumber, then slice both vegetables into long ribbons. Gently roll cucumber ribbons in paper towels and lightly pat to absorb liquid. Transfer cucumber slices on dry paper towels to rest until ready to serve. Thinly slice the green onion into lenghtwise strips. Set aside salad vegetables and prepare salad dressing.

Ingredients for Salad Dressing:

~ 1 Tbsp sweetened black vinegar (optional)
~ 2 Tbsp Ponzu sauce
~ ¼ cup peanut oil
~ ¼ cup rice vinegar
~ 2 Tbsp lemon juice
~ 2 Tbsp chopped coriander, dill, or parsley
~ 1 Tbsp / a sprinkling of sesame seeds

Mix all salad dressing ingredients together and toss vegetables with dressing in a bowl, to coat well. Add the sesame seeds when ready to serve.

Meanwhile, pour about 2 Tbsp canola oil in a cast iron skillet and heat until hot, but not smoking. Add tuna belly and pan sear for about 3-4 minutes per side. Using tongs, carefully roll the tuna belly in the skillet, standing it on its side to sear all around it, especially if it’s a thick piece. Remove skillet from flame when done.

Arrange the salad ribbons on an oblong plate, top with the seared tuna belly, sprinkle with chives and serve immediately. Guaranteed to melt in your mouth.

Incidentally, tuna belly, known as “ventresca” in Italian, is the kind of tuna that’s preserved in oil in glass jars. You must have seen it on the shelves of Italian specialty stores, at ridiculously high prices, I might add. Well, I’m ready to make my own soon. But that’s an entirely different post.  So …  stay tuned.

RSA

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