A few years ago, after a life-time of being allergic to all types of fish except tinned tuna. I discovered that i could also manage to consume fresh tuna steaks without imminently looking like bubble wrap, and sounding like a wheezy Kelly Jones. This was a revelation to me (albeit an expensive one), and tuna has now taken its place as one of my favourite things to cook.
Tuna steaks are suited perfectly to asian cooking due to their delicate texture and flavour and also the fact that they can be cooked very rare allowing the lovely variations in colour and texture that is so famed in the far east. This is my take on an asian style tuna steak with a light rice noodle salad, I am afraid it is probably pan-asian rather than local to a specific country but still it is bang-tidy.
Soy sauce - a good couple of glugs
Oil - 2-3 tablespoons of oil (use vegetable/rapeseed/sesame/anything but olive)
Knob of ginger - grated
Chilli - 1 birdseye
Lime - juice and zest of 1
Star anise (optional) - 1
Few drops of tabasco
Take all these ingredients and mix them together, cover the fish in the marinade, cover and place in the fridge for at least an hour.
Once the tuna has marinaded for enough time, heat a pan (to very hot), and sear the tuna (with all the juices) for about 90 seconds on each side.
Remove and leave to rest before carving. (Tip - for carving fish, try and use the best knife you have, and just let the knife do the work, don't saw the fish as it will tear apart very easily)
Pre-cooked rice noodles
Some chopped ginger and chilli
As soon as you have taken the tuna off the heat, add a drop more oil to the pan and stir fry all these ingredients quickly together, if the pan is nice and hot this should only take a couple of seconds. Squeeze over some more lime add a drizzle of soy sauce and tuck-in.
Have included a couple of pictures of this, which i know is some hardcore food porn, so please excuse me for that. But i am trying to improve so thoughts are always appreciated.