Seared Tuna
2 1/2 pound center-cut Ahi tuna fillet
1 1/2 tsp kosher salt
2 Tbl olive oil
Japanese Seven Spice (Shichimi Togarashi) (See Note)
Plum Ragout
1/4 cup granulated sugar
6 to 8 large black or dark red plums, cut into 1/8's
1/8 cup good-quality Balsamic Vinegar
3 to 4 tablespoons grated fresh ginger (more or less to taste)
1/2 cup red wine
Salt and pepper to taste
Bok Choy
9 Baby Bok Choy (halved lengthwise)
1 Tbl olive oil
Salt
Pepper
For plum ragout heat a skillet over medium high heat until hot, sprinkle sugar (it should start to caramelize at once). Add plums, balsamic vinegar, and ginger; stir until coated. Add the red wine; bring to a boil and simmer until plums are just done and everything comes together. Season to taste with salt and pepper. Set aside the sauce will thicken slightly as it cools.
Slice the tuna fillet into 6 equal size rectangular steaks. Lay the tuna steaks out on a plate, and sprinkle the salt and the seven spice powder evenly on all sides.
Place a thick-bottomed frying pan, or cast iron skillet over medium-high heat. Add the oil to the pan. When hot, add the tuna to the pan and sear the steaks for about 1 minute per side, or until desired doneness is reached. Remove to a cutting board.
*Note: Seared Ahi tuna is best cooked rare to achieve its wonderfully meaty flavor and buttery texture. Overcooking will make it dry .
While the tuna is cooking finish the bok choy add olive oil to pan and heat over medium –high heat until hot. Place the bok choy in the pan cut side down and cook until deep brown, 3-4 minutes. Turn the bok choy over and cook 1 minute. Remove from pan and set aside.
For presentation, cut each steak into 4-5 slices. Serve sitting on top of the plum ragout and sautéed bok choy and drizzle some of leftover sauce from the plums.
*Note If you are not able to find Japanese Seven Spice below is spice mix you can use instead
3 Tbl kosher salt
2 tea ground coriander
2 tea cayenne pepper
3 Tbl coarse black pepper, freshly ground
In a small bowl, combine the salt, coriander, paprika, cayenne pepper, and black pepper.