Peppered Tuna with Asian Guacamole and Hoisin Dipping Sauce

Name: Peppered Tuna with Asian Guacamole and Hoisin Dipping Sauce
Yield: makes 4 to 6 servings
Ingredients: 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

December 14, 2011

Fusion cuisine gets scoffed at a lot, but it can work beautifully, as this dish, with its Latin and Asian influences, attests. From the marriage of avocado, cucumber, limes, chiles, garlic, and cilantro (known as coriander everywhere else but the Americas), Peppered Tuna with Asian Guacamole was born. The cucumber lightens up the avocado and adds a bit of crunch. Hoisin Dipping Sauce rounds out the peppery warmth with sweet spiciness. Serve four plates as a first course, or top Sesame Wonton Crisps (p. 89) with a slice of the tuna and a dollop of the guacamole and serve on a platter to make an elegant party snack.

Cooks' Note

If you don't want to grind your own spices you can substitute 2 teaspoons five-spice powder for the star anise and peppercorns.

Recipe notes

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