An Impromptu Tuna dinner is always fun.

I’m lucky to have this delightful young family living across the street across the street. They have three munchkins under five years old. Beau, my wing pup loves playing with the kids because he can reach all the faces to kiss the children. One of their friends gave them some flash frozen tuna and they wanted to know if I news how to prepare these succulent pieces of meat. After the fish was defrosted with help of cold running water. I took the fish out of the bag and patted it dry I then added the rub to the meat and placed it in the refrigerator for a couple of hours. When using this delicate meat on a barbecue you are required to have very hot briquettes for the tuna. All you are trying to accomplish is a char on the outside and warm pink meat on the inside. This should not take more than 3-4 minutes per side.
You could use mandarin oranges or take an orange remove the pith, cut the pods in half; wilt the spinach . Make the sauce, shred the Reggiano Parmesan cheese. Now that everything is ready quickly char the tuna. PLEASE DON’T LEAVE THE BARBECUE. Remove from the intense heat and slice into 1 1/2″ slabs of meat.

Here are the recipes for this dish:

Ingredients for the Asian spice cure

1 tbs. Lapsang black loose leaf tea
1 tbs. sugar
1/2 tbs. sea salt or Kosher
1/2 tbs. black pepper

Directions

Combine all the ingredients in a bowl. If making ahead store in an airtight container.

VINAIGRETTE

Ingredients
1/2 tbs. lime juice
1 1/2 tbs. lemon juice
2 tbs. orange juice
1/2 tbs. minced ginger
1 tbs. scallions
2 tbs. mirin

Parmigiano-Reggiano
Directions
1/2 cup shredded

1. Combine all the ingredients.
2. Transfer to a heavy bottomed saucepan and warm gently.
3. Set aside

Prepare the spice cure

1. Lay the fish on a plate and rub the spice cure over both sides.
2. Cover with plastic wrap.
3. Lay another place of the same size over the fish to create some pressure
4. Cure of 4 to 12 hours in the refrigerator
5. Unwrap the fish and cut into 4 equal pieces.
6. Heat the wok or skillet over high heat add the olive oil.
7. When hot cook the fish quickly to desired doneness (1 1/2 minutes to3 minutes per side)
8. Transfer to a plate and cover to keep warm

Prepare the swordfish for the plate

1. Slice the fish against the grain 1 1/2 X 3/4 ” pieces.
2. Arrange them around the edge of the plates like numbers on a clock
3. Place the mandarin orange slices beside the Tuna
4. Drizzle the warm sauce over the spinach and tuna.
Tuna by its very nature goes well with a variety of wines, a Spanish roséis perfect with seared tuna. You could use a heavier red of a strong white wine with this dish.