Sweet Chili Ginger Seared Tuna

1. 1

   Marinate the tuna fillets overnight in the Sweet Chili Ginger Dipping Sauce.

2. 2

   Heat 2 tablespoons of sesame oil in a saute pan and add the udon noodles.

3. 3

   Toss to heat through, then add Yuzu Syrup.

4. 4

   Toss again, then season to taste with salt and pepper.

5. 5

   Heat the remaining 4 tablespoons sesame oil until smoking in a separate saute pan.

6. 6

   Remove tuna fillets from the marinade and generously season all sides with salt and pepper.

7. 7

   Carefully place the fillets into the hot pan.

8. 8

   Sear all sides of the fillets, 2 minutes for rare.

9. 9

   Remove from the pan.

10. 10

    To serve, in the center of each plate place some udon noodles.

11. 11

    Slice tuna fillets in half, on the bias, and place on udon noodles.

12. 12

    Arrange Green Papaya Salad over top of tuna and serve.

13. 13

    Sweet Chili Ginger Dipping Sauce:

14. 14

    1 cup soy sauce

15. 15

    3 tablespoons peeled and sliced fresh gingerroot

16. 16

    1 1/4 cup rice wine vinegar

17. 17

    1/2 cup sweet chili sauce*

18. 18

    1/2 cup sesame oil

19. 19

    Salt and freshly ground black pepper

20. 20

    Combine soy sauce, ginger, vinegar, and chili sauce in a blender.

21. 21

    Puree until smooth.

22. 22

    Slowly add in the sesame oil until sauce is emulsified.

23. 23

    Season, to taste, with salt and pepper.

24. 24

    Store refrigerated for up to 1 week

25. 25

    1 cup yuzu juice*

26. 26

    1 cup brown sugar

27. 27

    2 teaspoons yuzu chili paste*

28. 28

    2 teaspoons togerashi*

29. 29

    Combine yuzu juice and brown sugar in a non-reactive saucepan; place over high heat and bring to a boil.

30. 30

    Reduce to a syrup consistency.

31. 31

    Whisk in yuzu chili paste and togerashi.

32. 32

    Store refrigerated for up to 1 month.

33. 33

    1 bottle ginger ale

34. 34

    1 cup water

35. 35

    1/2 cup lime juice

36. 36

    2 teaspoons salt

37. 37

    1 green papaya, peeled, seeded, and julienned*

38. 38

    2 tablespoons chopped fresh cilantro

39. 39

    1 red onion, peeled and julienned

40. 40

    1 teaspoon yuzu juice*

41. 41

    1 teaspoon lime juice

42. 42

    1 teaspoon rice wine vinegar

43. 43

    1 teaspoon sugar

44. 44

    Salt and freshly ground black pepper

45. 45

    Combine ginger ale, water, 1/2 cup lime juice, 2 teaspoons salt in a saucepan.

46. 46

    Place over high heat, and bring liquid to a boil.

47. 47

    Add green papaya to boiling liquid, and poach for about 8 minutes.

48. 48

    Remove papaya from poaching liquid, and set in cooler to chill.

49. 49

    Combine remaining ingredients in a mixing bowl.

50. 50

    Add chilled, poached papaya to ingredients, and mix thoroughly.

51. 51

    Season, to taste, with salt and pepper.

52. 52

    *Can be found in Asian or specialty food markets.

* Per serving · 4 servings · Values may vary.