Tuna Steak with Sesame Sauce
First:
Season both sides of raw tuna block with plenty of salt and pepper.
Chop off the root of mizuna (pot herb mustard) and wash well with water. Cut into 3-4cm(1.2-1.5 inch)lengths. Soak in cold water until crisp. Then thoroughly drain.
Chop off the root of shimeji mushrooms and separate into smaller clusters. Cut maitake (hen-of-the-woods) mushrooms into smaller pieces easy to eat.
Combine all ingredients of
Second:Heat 1 tablespoon of olive oil in a frying pan over medium heat. Saute maitake and shimeji mushrooms and season with salt and pepper. Remove mushrooms from the pan.
Add the remaining olive oil in the frying pan. Place tuna blocks and evenly brown both sides over medium heat. Remove from the pan and cut into 7-8mm(0.25-0.3 inch) thick slices. Serve with sauted maitake and shimeji mushrooms. Pour