PEPPERED TUNA WITH ASIAN GUACAMOLE AND HOISIN DIPPING SAUCE

Peppered Tuna with Asian Guacamole and Hoisin Dipping Sauce image

Yield makes 4 to 6 servings

Number Of Ingredients 29

1 piece star anise
1 teaspoon Szechuan peppercorns
1 teaspoon whole black peppercorns
2 tablespoons soy sauce
3 tablespoons vegetable oil
3/4 pound tuna loin, skinned, trimmed, and cut in half lengthwise
Coarsely ground sea salt or kosher salt
Asian Guacamole
Hoisin Dipping Sauce
1 ripe Hass avocado, peeled and diced
1 small cucumber, peeled, seeded, diced, and squeezed in a towel to remove excess moisture
2 radishes, finely diced
1/2 teaspoon grated fresh ginger
1/4 teaspoon sesame oil
1 teaspoon peanut or canola oil
Juice of 1 lime (about 2 tablespoons)
2 scallions, finely chopped
1/3 cup chopped cilantro
1 teaspoon wasabi paste
Salt
Red chile paste, such as sambal oelek (see p. 14)
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon honey or molasses
1 garlic clove, minced
2 tablespoons fresh lime juice
1/2 teaspoon grated fresh ginger
1/2 teaspoon chile paste, or more to taste
2 tablespoons peanut or canola oil

Steps:

Heat the star anise and peppercorns in a small, dry skillet over medium-high heat until you can smell the pepper when standing over the pan, about 30 seconds. Remove from the heat and cool. Grind in a spice grinder or mortar and pestle. Combine the soy sauce and 1 tablespoon oil, and brush the mixture on all sides of the tuna. Sprinkle the tuna lightly on all sides with the peppercorn mixture and salt. Let it stand for 15 minutes, or refrigerate for several hours.
To cook the tuna, heat the remaining 2 tablespoons oil in a medium skillet over medium-high heat until very hot, then sear the tuna for about 2 minutes on each side, just until rare to medium-rare (the sides will be browned, but the tuna will still feel slightly soft when pressed). Transfer it to a plate to cool.
To serve, cut the tuna into 1/8-inch-thick slices and divide it among the plates. Serve with a spoonful of guacamole and a ramekin of dipping sauce.
Place the avocado, cucumber, radishes, ginger, sesame oil, peanut oil, lime juice, scallions, cilantro, and wasabi in a bowl, add salt and chile paste, to taste, and stir just until combined. Taste for seasoning and add more lime, salt, or chile paste as desired.
Combine the ingredients and whisk together or puree in a blender.