The Recipes

Seared Yellowfin with Purple Asparagus

After a week of holiday eating, I was definitely in the mood for something a little bit lighter tonight.  In D.C., finding good-looking tuna is rare and you certainly pay for it.  Tonight, it was worth it.  I did a total "what looks good at the store" splurge.  I'm not sure why purple asparagus was even on the shelves this time of year, but it looked yummy.

Seared Yellowfin with Purple Asparagus


- 6-8 oz. piece of yellowfin tuna
- 5-6 purple asparagus spears, woody ends removed
- 1 T. mirin
- 1 T. soy sauce
- 1 T. sambal olek or other hot sauce (cut back on this if you don't like as much heat)
- 1 garlic clove, minced
- 1/4-in. piece of ginger, grated
- 1 T. sugar
- drizzle of sesame oil
- 1 T. of blended oil
- handful of cilantro, chopped
- 1 T. white sesame seeds
- salt
- pepper

Bring a large pot of water to a boil.  

While you are waiting for the water to a boil, whisk together the mirin, soy, hot sauce, garlic, ginger and sugar.  Set aside.

Season the yellowfin liberally with salt and pepper.  Heat the oils in a skillet until almost smoking.

Season the water with a handful of salt.  Add the asparagus to the pot.  Turn to the tuna and add it to the skillet.  Both will cook very quickly.  The asparagus will take 3-4 minutes to become fork tender, and the yellowfin should only cook for a minute or two on each side to get a nice sear.

When the asparagus is done, immediately remove it and shock it in some ice water to stop the cooking process.  Plate the asparagus.  Slice the tuna over and lay it over the asparagus.  Drizzle the reserved sauce over the tuna and around the plate.  Finish with the cilantro and sesame seeds.