Wok-Charred Tuna with Miso Sauce

By Andrew Zimmern

Wok-Charred Tuna with Miso Sauce


  • 1  3-pound whole piece of center-cut trimmed tuna (buy the best you can get your hands on)
  • 5 tablespoons peanut oil
  • 1/4 cup finely minced scallions
  • 2 tablespoons finely grated ginger root
  • 1/4 cup white sesame seeds
  • 3 tablespoons black sesame seeds
  • 2 teaspoons sea salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • Miso Sauce (recipe follows)
  • 2 handfuls fresh shiso leaves

Miso Sauce

  • 3 egg yolks
  • 1 cup Japanese blond miso paste
  • 1/4 cup plus 3 tablespoons sugar
  • 1/2 cup sake
  • 1/3 cup dashi


SERVINGS: 4 to 6

Cut the tuna into 3- to 4-ounce cubes or rectangles, 3 to 4 inches (or ask your butcher to do this for you).

Combine the fish cubes with 2 tablespoons oil, scallions and ginger. Marinate for 1 hour in the refrigerator.

Combine both sesame seeds, salt, white pepper, cumin and cayenne pepper. Roll the tuna pieces in the dry rub, and refrigerate for another hour.

Heat a wok, then place 3 tablespoons oil in the wok, tilting so it spreads over the entire cooking surface. Tip out any residual oil so none pools in the bottom.

When the wok is smoking, add the tuna pieces a few at a time. Sear on all sides, but do not cook past rare.

Slice the tuna and serve over the miso sauce, garnished with shiso leaves.

Miso Sauce

Combine all ingredients in a double boiler. Heat gradually, until the sauce thickens to a ketchup-like consistency. Taste, and add additional sugar and salt as desired. Serve warm.

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