Source: The tuna I learned from my father; the puree was created in house.
History: This isn’t a typical Brazilian dish, so I can’t tell a story for it, except that my father prepared it a few times and I love it, so I decided to make it last weekend. It’s also quite simple as well.
Ingredients from specialty stores: None
- For the tuna:
- 1 tuna steak (not frozen, at least 1/2” thick, closer to 1” is better) per person
- soy sauce (about 3 tbsp., enough to coat well all the fish
- olive oil (enough to coat a non-stick pan)
- sesame seeds (enough to cover the surface of the fish
- salt & pepper (not too much salt, since the soy sauce is already quite salty)
- For the puree:
- 1 butternut squash (about 2-3lb), peeled, seeded, cut into small cubes
- 1 whole (medium) onion, grated
- 1 tsp. ground ginger (fresh ginger would be better, but I didn’t have it at home)
- 1/2 cup milk
- 1 tbsp. olive oil
- salt & pepper
Leave the tuna steaks marinating in soy sauce and pepper for at least 15 minutes.
Cook the squash until it can be easily mashed with a fork, then mash it and reserve. In a non-stick pan, heat the olive oil, and add the grated onion, mixing until it starts to change color. Add the ground ginger and the squash, mixing well. Add the milk slowly, mixing to blend until the desired consistency (depending on the size of the squash, you may need a little less or more of the milk).
On a a large non-stick pan, heat the oil for at least a minute (to leave it really hot). Add a little salt to the surface of the tuna steaks, lightly brush some oil, and pack the sesame seeds on both sides. Cook on the hot pan for about 2-4 minutes each side (depending on the thickness), to leave it rare to medium-rare inside. Serve it with a leafy salad.