Yellowfin Tuna “Tandoor-i”

June 10, 2009

A tandoor is a cylindrical clay pot used in south Asian cuisine, notably (but not limited to) northern India and Pakistan, in which food is cooked over hot charcoal or wooden fire at high temperatures. The earthen oven is commonly sunk neck deep in the ground. Strictly speaking, Tandoori simply describes a dish cooked in a tandoor, which can include meats, fish, poultry or breads…but, in western parlance the term has seemed to have been enlarged to include a spice mix, which varies from kitchen to kitchen. Not having a true tandoor at hand—which would no doubt violate numerous building codes—this is the closest we can get.

SEARED YELLOWTAIL TUNA TANDOORI

1/2 C extra virgin olive oil
1 lemon, juiced
2 T tandoori spices*
Sea salt and freshly ground pepper
4 (4 oz) yellowtail tuna filets, fat and skin trimmed away
2 plump, fresh garlic cloves, peeled and smashed

1/2 C rice wine vinegar
1 T honey
1/2 t mirin
1 C extra virgin olive oil
Sea salt and freshly ground pepper

1 C cilantro leaves
2 C watercress
1/2 C arugula

Lemon zest

In a small bowl, whisk together rice vinegar, honey, mirin, salt and pepper. In a steady, narrow stream, slowly drizzle in olive oil, whisking constantly. Set aside.

In a bowl, place olive oil, lemon juice, 1 teaspoon of the tandoori, salt and pepper. Rub the top of each filet with the smashed garlic, season with salt, pepper and the rest of the tandoori on both sides. Then dip the filets in the bowl, coating both sides evenly. Reserve the remaining flavored oil for sauce.

Place a heavy skillet over medium to medium high heat, and sear the tuna filets gently, approximately 2 minutes on each side. When done, the tuna should be rare in the middle but not cold. (Alternatively, the tuna could be grilled over a charcoal or wood fire prepared to medium high heat to loosely imitate a tandoor.)

Toss greens with vinaigrette, arrange tuna over, and then drizzle reserved sauce over the top. Grate a touch of lemon zest over each filet before serving.

*Tandoori Spices

2 T coriander seeds
2 T cumin seeds
1 T cardamom seeds

3 T sweet paprika
2 T turmeric
2 T sea salt
1 T freshly ground black pepper
1 T ground ginger
1 t ground cinnamon
1 t cayenne pepper

Strew the coriander, cumin and cardamom seeds in a dry heavy skillet over medium heat and roast for a few minutes until essences are released. Place in a spice or coffee grinder and reduce to a powder. Then, place in a bowl, add remaining ingredients and mix well. Stores well tightly covered in a cool, dry place.

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