Grilled Yellowfin Tuna with Miso Sauce
- 1/4 cup cider vinegar
- 5 tablespoons sugar, divided
- 2 Persian cucumbers, thinly sliced
- 1 shallot, thinly sliced
- 2 large egg yolks
- 2/3 cup Japanese blonde miso
- 1 tablespoon powdered mustard
- 2 teaspoons soy sauce
- 1/4 cup dashi
- 3 tablespoons unseasoned rice vinegar
- 2 center cut yellowfin tuna steaks
- 2 tablespoons peanut or canola oil
- 4 scallions, thinly sliced
First, make the cucumber salad. In a mixing bowl, whisk 2 tablespoons of the sugar with the cider vinegar until the sugar dissolves. Add the cucumber and shallot, toss to combine and set aside for an hour or two.
Next, make the miso sauce. In a stainless steel bowl set over a pan of barely simmering water, whisk the egg yolks with the miso, sugar, mustard, soy sauce and dashi broth. Set up a bowl of ice nearby.
Making sure that the bowl is not touching the simmering water, whisk constantly until the sauce is slightly thickened and reaches 160°, about 3-5 minutes. Immediately set the bowl in the ice bath to stop the cooking and whisk the sauce until cool. Whisk in the rice vinegar and refrigerate the sauce until chilled. Adjust seasoning.
Rub the tuna steaks with the oil, season with salt. Grill over high direct heat for a 3 to 4 minutes per side, don’t cook this fish past medium rare.
Plate the tuna, garnish with the scallions and the cucumber salad, then place a dollop of the miso sauce on the side of the plate.