cooking class
with Chef Todd English
Tuna Sticks with Sticky Soy Glaze
Ingredients:
2 garlic cloves minced
2 tbsp fresh ginger – chopped
5 scallions – sliced ¼ inch
4 tsp roasted peanut oil
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp honey
½ tsp Szechwan peppercorns – toasted and crushed
zest of 1 orange
2 tbsp fresh cilantro – chopped
1 lb tuna loin – cut into 6 X 11/2 long ¾ inch thick pieces
2 tbsp fresh ginger – chopped
5 scallions – sliced ¼ inch
4 tsp roasted peanut oil
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp honey
½ tsp Szechwan peppercorns – toasted and crushed
zest of 1 orange
2 tbsp fresh cilantro – chopped
1 lb tuna loin – cut into 6 X 11/2 long ¾ inch thick pieces
Directions:
- Heat oil in a medium sauté pan over medium heat and sauté garlic, ginger and scallions until they are softened – don not brown.
- Add soy sauce, brown sugar, honey, and peppercorns. Cook until sugar is melted and sauce is thickened. Remove from heat and let cool.
- Fold in orange zest, cilantro, and tuna – coat tuna well.
- Marinate at least 1 hour and up to 6
- Soak 12 to 14 bamboo skewers in water for 20 minutes.
- Remove skewers from water and place tuna on end .
- Heat large non-stick skillet over high heat add the 4tsp. peanut oil.
- Cook tuna 30 seconds per side for rare-medium rare.
- Ready to serve.
More recipes from Todd English
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