Asian flavor to continue with my Friday Fish.
Growing up, my grandmom cooked every Friday, being Catholic she never ate meat on Fridays so we always had fish. With it being Lent, my butcher gets in fresh fish every week, this week was Ahi Tuna, and it was good. Made seared tuna over, linguine with peppers and onions, in a soy ginger sauce. Sorry for no pictures of searing the tuna but I used wasabi powder a dash of 5 spice, splash of soy, and some water until it makes a nice paste to spread on the tuna, then I press it into a plate of sesame seeds for a coating like I would an egg wash for breading on meat or vegetables. Sear on med-high for 45-60 seconds, depending on how rare you want it. I usually serve chilled so once I sear it I pop it in the fridge until everything else cooks, it also makes it easier to slice.
Sauce, ginger, garlic, scallions (whites save greens), and lime zest, into sauce pot with some sesame oil over low to warm/extract flavors. Then add some soy with a little bit of water and some honey (I ran out so I added some light brown sugar too), let simmer until it tastes good, not too salty not too sweet. Added honey/sugar if too salty, or a touch more soy or some salt if too sweet.
While the water gets to a boil, julienne (thin slice into strips) peppers and onion or any Asian inspired veg you have (snap peas some to mind). Add pasta to boil water. Add a mix of sesame and olive oil to a hot pan and flash saute the veg.
With a minute or two left on pasta add some of the honey soy ginger sauce to the veg, to let it reduce down a bit before adding drained pasta. Toss together added some more sauce while tossing as pasta will soak some up. Plate and top with sliced tuna, scallion greens, and some sesame seeds and enjoy.
Notes: corn starch slurry would thicken the sauce and maybe make it stick a little more, but I personally like the looseness (is that a word?) to be able to dip the tuna in.
