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1
In a small bowl combine the soy sauce, rice wine, sesame oil and one-fourth teaspoon pepper.
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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.
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3
Heat a wok or a heavy skillet.
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4
Add the olive oil, then the scallions, garlic, ginger, shallots and chili.
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5
Stir- fry for one minute, then add the carrots, zucchini and red pepper.
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6
Stir-fry another minute, then add the cumin, salt, sugar and remaining black pepper.
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7
Stir-fry another minute, remove from heat, stir in the fresh coriander and set aside.
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8
Just before serving remove the tuna from the marinade, reserving the marinade.
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9
Pat the tuna dry on paper towels.
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10
Clean the wok or skillet and reheat it over high heat.
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11
Add the peanut oil.
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12
Add the tuna; reduce the heat to medium and sear on one side.
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13
Turn the tuna over and sear on the other side, long enough to brown the outside but keeping the inside rare.
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14
Remove the tuna to warm plates.
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15
Alternatively, the tuna can be brushed with the oil and grilled or broiled.
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16
Pour the marinade into the wok or skillet and bring to a boil.
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17
Pour the heated marinade over the tuna and spoon the vegetable mixture on top.
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18
Serve at once.
