Dr. Weil’s Seared Albacore Tuna Loin

Albacore Tuna Loin — 4 to 6 ozs per person
Grapeseed Oil
Salt and Pepper
Sweet and Sour Sauce:
6 Tbl soy sauce (natural tamari or shoyu)
3-1/2 Tbl Chinese black vinegar (available at Asian grocery stores)
1/4 cup sugar
2 Tbl minced garlic
Asian BBQ Sauce:
1/2 cup ketchup
2 Tbl soy sauce (natural tamari or shoyu)
1 Tbl dark brown sugar
2 Tbl red wine vinegar
2 Tbl honey mustard
2 tsp curry powder
1 tsp ground cumin
1 tsp Tabasco
1/2 tsp salt
1/4 cup coarsely chopped cilantro
1. Thaw tuna loin completely in refrigerator and let come to room temperature before cooking. Sprinkle salt and pepper on the fish and press it in with the hands.

2. Heat 3 Tbl grapeseed oil in a nonstick skillet over high heat until hot but not smoking.

3. Place the tuna in the hot oil and sear on each side to desired doneness. (Check the ends or slice through the middle to check doneness.)

4. Remove the tuna loin to a heated platter and slice into 1/2 or 1-inch slices as desired.

5. Serve with one of the two sauces below, accompanied with rice and sautéed greens.

Chinese Sweet-and-Sour Sauce:
Mix all ingredients and stir until sugar dissolves. Drizzle a little over the seared fish and pass the rest for guests to add more if they wish.
Asian BBQ Sauce:
Mix all ingredients. Serve with seared fish.