Seared Tuna with Stir-Fried Vegetables and Satay Sauce

Credit: Didier Loire
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When you purchase Thai satay seasoning, you will find two different pouches. Pouch "A" is the marinade, and pouch "B" is for making the sauce.

Step 1: Tuna

Trim the tuna steaks so that they are each 1 1/2 inches (4 cm) thick and weigh 5 3/4 ounces (160 g). Coat with the spice mix from bag “A”, dab with a bit of oil, and season with fleur de sel.

Cook on a griddle, making sure the steaks remain rare. Sear on all sides, browning them nicely, then set aside on a stainless steel cooling rack above the range.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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