Sautéed Tuna and Negi Onions with Salt
Lightly sautéed tuna is aromatic and flavorful. Stir-frying naga-negi (long onion) makes it soft and sweet.
Photographed by Osamu Enomoto
Calorie count is per serving.
Ingredients (Serves 2)
- 1 naga-negi long onion (90 g)
- 150 g tuna (sashimi/block)Note
Cut the block into bite-size pieces or use thinly sliced tuna.
- Salt, as needed
- 1 rounded tsp vegetable oil
- 1 tsp sake
- 1/2-1 tsp yuzu pepper
Slice off the woody end of the negi. Cut into 3 cm lengths. Lightly season both sides of the tuna with salt.
Heat the vegetable oil in a frying pan placed over medium heat. Stir-fry the negi for 2-3 minutes until tender. Push to the side and add the tuna to the pan. Lightly sear all sides for 1-2 minutes.
When both sides of the negi are brown, add the tuna and sauté briefly.
As soon as the tuna changes color, sprinkle with sake and two pinches of salt. Mix together with the negi and plate up. Garnish with yuzu pepper.