text: Fisherman's Processing / Robby Miyagi's Seared Tuna - 2016
  Robby Miyagi's Seared Tuna - 2016
  Special Thanks to Rob Fletcher for sending this great recipe!
  Marinade, whisk together:
  1 TBS sambal chili sauce (spicy!)
  Chunk of fresh ginger- grated
  Place clean dry BFT loins into marinating pan and sprinkle with salt and white pepper, pour marinade around fish and let sit for 15 min. Turn loins and sprinkle with salt and white pepper. Let sit another 15 minutes.
  While fish is marinating prepare coating. Coating consists of:
  I buy organic shaved coconut from Trader Joes and toast it at 300 in an oven till lightly browned. Mix coating together in a zip lock bag and spread evenly on a plate.
  After fish has marinated for about 30 min, pour marinade into sauce pan and heat over med/high heat till boiling. Reduce heat to med and add in 1 tsp corn starch mixed with equal part cold water. Thicken sauce over med heat for about 10 min or until desired thickness, stirring occasionally, then remove from heat to cool slightly.
  Dredge loins in coating and ensure all sides and end are evenly coated in mix.
  Heat 1 cup grape seed oil in iron skillet over high heat until it starts to smoke. Cook BFT loins for 30 sec each side, on all three sides. Cook longer if raw center is not desired or less if cool raw center is desired. Remove loins from pan and let cool. Cut loin perpendicular to grain into 1-2" thick medallions and serve over coconut rice or wasabi mashed potatoes. Drizzle sauce over fish and rice/potatoes and serve with steamed or sautéed veggie like snow peas, asparagus or broccoli.