Photo: Jean Allsopp
Makes 6 servings

Dee Ann serves the meaty tuna on a bed of sautéed mushrooms, fennel, and potatoes.

How to Make It

Step 1

Whisk together mustard and soy sauce in a small bowl. Bring vinegar, red wine, and port to a boil in a saucepan over medium-high heat. Cook 10 minutes or until liquid is reduced to 1/2 cup. Reduce heat to medium-low; add mustard mixture and cream. Simmer 3 minutes, stirring occasionally. Reduce heat to low; whisk in butter, 1 piece at a time. Pour through a fine wire-mesh strainer into a bowl; keep warm.

Step 2

Process nori furikake in a food processor until finely ground. Transfer to a shallow dish. Cut fish into 6 (2" x 2" x 8") loins. Spread a thin layer of miso all over loins; dredge in ground nori furikake.

Step 3

Heat 1 tablespoon oil in a large skillet over medium-high heat until hot. Add 2 tuna loins, and cook 1 to 2 minutes on each side or to desired degree of doneness. Repeat with remaining oil and tuna. Slice fish; serve with sauce.

Step 4

Nori furikake is a Japanese seasoning mix that includes seaweed and sesame seeds, and commonly jazzes up rice, soups, pasta, and eggs.

CanoeHouse Restaurant, Mauna Lani Resort, Hawaii

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Ratings & Reviews

jdcarcollector's Review

March 24, 2013
My family's favorite meal -- I modified the sauce a little bit (less butter) and t came out fantastic.

mwarri20's Review

February 12, 2010
The sauce for this recipe is totally fattening and not nearly worth it. The only thing that makes this sauce edible is the fact that it has a cup of butter in it, but sadly the flavor is not memorable. The miso rub with the nori-seasoning isn't bad though. If you are making this recipe find a better sauce and save the time and money it takes to make it.