Abacore with a cold sauce

On a hot day I want to eat sushi, usually, or something like it, and this dish satisfies that yen at an easier price without all the work.  This recipe also combines hot and cold, which is something I like, particularly when it’s warm out.  I serve this with rice or over a salad, often with shredded daikon on the side.

Albacore with a cold Asian dressing

4 large, thick albacore (or ahi) tuna pieces (if you live near a Trader Joe’s you can get these frozen)
1/2 c. low-sodium soy sauce
1/4 c. orange juice
1/8 c. white vinegar
1 T. sugar
1/4 c. sesame oil (buy at Asian markets but most supermarkets carry this now)
1 T. chili oil (optional)
1 T. black (toasted) sesame seeds for garnish

1)  Whisk everything but the fish and the sesame seeds together and set aside.
2)  Heat a nonstick or well-seasoned cast iron grill pan over medium-high heat until it is HOT.  If you think it will stick, rub a little oil onto it with a paper towel – but very little.
3)  Place fish in pan so that you will wind up with diagonal grill marks.  Depending upon the thickness of the fish, you will leave it alone to sear for 2 – 4 minutes.  You want to wind up with a rare interior.  Do not move it around during this process.  Turn over and cook for another 2 – 4 minutes, again, depending upon the size of the pieces.  Let me say this again:  you want this rare, or you may as well use canned tuna.
4)  Arrange nicely in deep serving platter and cover with dressing.
5)  Sprinkle sesame seeds on top.