Furikake Encrusted Albacore Tuna with Yuzu Aioli

Furikake encrusted Albacore tuna is a great Japanese dish which has crossed over the Pacific  to the Western seaboard of the USA. I’ve seen it on many different fine-dining menus and it is a regular starter dish at the Stephanie Inn in Cannon Beach, Oregon. I had this particular one back in the early noughties and whilst I kept a record of the menu I cannot remember how it was presented so I’m working from a style that I think is indicative of how it is served. Furikake seasoning is a fascinating use of different Japanese flavours and I would suggest trying it out with other fish – salmon would be a good starting point as well as a tuna steak. The additional parts of the dish such as yuzu aioli is a typical fusion of a sour citrus with garlic mayonnaise. That gives it an interesting Mediterranean sea feel but look it works! Along with the cucumber salad and the sweet soy reduction, you have a very complete dish. That sweet soy reduction is also an excellent dipping sauce for sushi so make a note of it as it can be used successfully elsewhere.

Preparation and Cooking Times:

• Preparation Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes

Equipment Needed:

• Sharp knife
• Cutting board
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Vegetable peeler or mandoline
• Small saucepan
• Sauté pan or grill pan
• Tongs
• Spoon
• Plate for serving

Ingredients:

For the Furikake Encrusted Albacore Tuna:

• 2 Albacore tuna steaks (about 6 ounces each)
• 2 tablespoons Furikake seasoning
• 1 tablespoon vegetable oil
• Salt and pepper to taste

For the Yuzu Aioli:

• 1/2 cup mayonnaise
• 1 tablespoon yuzu juice
• 1 garlic clove, minced
• Salt and pepper to taste

For the Shaved Cucumber Salad:

• 1 English cucumber
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon sesame seeds
• Salt to taste

For the Sweet Soy Reduction:

• 1/4 cup soy sauce
• 1/4 cup mirin (sweet rice wine)
• 1 tablespoon brown sugar

Method:

1. Prepare the Yuzu Aioli:

1. In a small bowl, combine the mayonnaise, yuzu juice, minced garlic, salt, and pepper.
2. Whisk until smooth and well combined.
3. Cover and refrigerate until ready to use.

2. Prepare the Shaved Cucumber Salad:

1. Using a vegetable peeler or mandoline, shave the cucumber into thin ribbons.
2. In a mixing bowl, combine the rice vinegar, sesame oil, soy sauce, sugar, sesame seeds, and a pinch of salt.
3. Add the cucumber ribbons to the bowl and toss gently to coat.
4. Set aside to allow the flavors to meld.

3. Prepare the Sweet Soy Reduction:

1. In a small saucepan, combine the soy sauce, mirin, and brown sugar.
2. Bring to a simmer over medium heat, stirring occasionally, until the mixture thickens and reduces by about half (approximately 10-15 minutes).
3. Remove from heat and set aside.

4. Prepare the Furikake Encrusted Albacore Tuna:

1. Pat the tuna steaks dry with paper towels and season both sides with salt and pepper.
2. Sprinkle the Furikake seasoning evenly over both sides of the tuna steaks, pressing lightly to adhere.
3. Heat the vegetable oil in a sauté pan or grill pan over medium-high heat.
4. Once the oil is hot, add the tuna steaks to the pan.
5. Sear the tuna for about 1-2 minutes per side for rare to medium-rare doneness. Adjust the cooking time if you prefer your tuna more or less cooked.
6. Remove the tuna from the pan and let it rest for a minute.

5. Assemble and Serve:

1. Place a portion of the shaved cucumber salad on each plate.
2. Slice the seared tuna into thick slices and arrange them next to the salad.
3. Drizzle the yuzu aioli over the tuna and the sweet soy reduction around the plate.
4. Serve immediately.