Ken Hom's Seared Tuna With Spiced Confetti

1. 1

   In a small bowl combine the soy sauce, rice wine, sesame oil and one-fourth teaspoon pepper.

2. 2

   Place the tuna on a plate, spread the mixture evenly over the tuna on both sides, cover with plastic wrap and refrigerate for two hours.

3. 3

   Heat a wok or a heavy skillet.

4. 4

   Add the olive oil, then the scallions, garlic, ginger, shallots and chili.

5. 5

   Stir- fry for one minute, then add the carrots, zucchini and red pepper.

6. 6

   Stir-fry another minute, then add the cumin, salt, sugar and remaining black pepper.

7. 7

   Stir-fry another minute, remove from heat, stir in the fresh coriander and set aside.

8. 8

   Just before serving remove the tuna from the marinade, reserving the marinade.

9. 9

   Pat the tuna dry on paper towels.

10. 10

    Clean the wok or skillet and reheat it over high heat.

11. 11

    Add the peanut oil.

12. 12

    Add the tuna; reduce the heat to medium and sear on one side.

13. 13

    Turn the tuna over and sear on the other side, long enough to brown the outside but keeping the inside rare.

14. 14

    Remove the tuna to warm plates.

15. 15

    Alternatively, the tuna can be brushed with the oil and grilled or broiled.

16. 16

    Pour the marinade into the wok or skillet and bring to a boil.

17. 17

    Pour the heated marinade over the tuna and spoon the vegetable mixture on top.

18. 18

    Serve at once.

* Per serving · 4 servings · Values may vary.