Read this article from the LA Times and prepare for a debate: Should chefs wear gloves?
The photo in this article reminded me of a recipe I saw on a Japanese cooking show a while ago and later tried. I neglected to write down the exact amounts from the TV show, but this is what I made, and it was quite good:
Seared Tuna with Mustard & Marmalade Dressing:
- 1 block of maguro (the recipe called for “chuu-toro” (medium-fatty tuna), but it was really expensive, so I used mebachi, about 150 g.
- 1 small red onion, sliced thinly and soaked in cold water for about 15 minutes
- 1 big bunch of shiso
- 2 myoga (Japanese ginger)
- 2 t. coarse mustard
- 2 T. marmalade
- 1/2 t. shoyu
- 2 T. rice vinegar
- 2 T. olive oil
- 1 t. lemon juice
- salt and pepper
- Julienne the shiso and myoga, drain the onions well, and mix the three together to form a bed for the tuna.
- Salt and pepper the tuna.
- Heat cast iron pan and add a little olive oil.
- Sear both sides of the tuna, making sure the middle is still raw.
- Slice on a diagonal and place on the salad. Cover with dressing.
There was enough dressing for a salad later, too.
Oh, and I did not wear gloves. But my hands were very clean 🙂