RECIPE

Seared Tuna with Kimchi and Scallion Pancakes

  • ACTIVE:
  • TOTAL TIME: 1 HR plus 2 weeks for the kimchi
  • SERVINGS: 4

Christopher Lee's simple grilled tuna and crispy-chewy scallion pancakes are terrific, but what makes the dish so sensational is his kimchi, a version of the traditional Korean pickled-vegetable condiment. Unconventionally sweetened with honey and orange juice, it's utterly original and completely delicious.

  • ACTIVE:
  • TOTAL TIME: 1 HR
  • OTHER TIME:
  • SERVINGS: 4
  • HEALTHY

Ingredients

  • Ingredients
    1. 1/4 cup canola oil, plus more for brushing
    2. 1 small shallot, minced
    3. 2 tablespoons minced fresh ginger
    4. 2 tablespoons soy sauce
    5. 2 tablespoons rice vinegar
    6. 1 teaspoon Chinese chile garlic sauce
    7. 1 pound center-cut tuna steak (1 1/2 inches thick)
    8. Salt and freshly ground pepper
    9. 2 cups baby arugula
    10. 1 cup Kimchi
    11. Scallion Pancakes

Directions

  1. In a small skillet, heat the 1/4 cup of canola oil until shimmering. Add the shallot and ginger and cook over moderately low heat for 3 minutes, stirring, until softened. Remove from the heat. Add the soy sauce, vinegar and chile sauce; let cool.
  2. Light a grill. Brush the tuna with oil and season with salt and pepper. Grill the tuna over high heat, turning, until browned on all sides and still rare in the center, about 8 minutes. Transfer the tuna to a work surface and cut into 1/3-inch slices
  3. Drizzle some of the shallot-ginger dressing onto 4 plates and arrange the tuna slices on top. Mound the arugula next to the tuna and drizzle lightly with some of the shallot-ginger dressing. Serve with Kimchi and Scallion Pancakes.