Thursday Night: Seared Tuna with Miso-Walnut Sauce

As part of our ongoing exploration of the Trader's Joe freezer section, we tried some of their ahi tuna last night. After thinking for a bit, I decided to pan sear the tuna steaks and serve them with some wasabi and a sauce derived from Bittman's miso-walnut sauce (for greenbeans) from a couple of weeks ago. I served this with steamed broccoli and some sweet rice. The results were really, really good -- I ended up with that "all is well with the world" feeling that follows a great meal.

The sauce was (approximately):
1 1/2 inch ginger, microplaned
1/3 cup walnuts (that's all I had)
2 heaping Tbs light miso
juice of one lime
1 Tbs rice vinegar
1 tsp sugar
1 tsp (or so) light soy sauce

Process the walnuts in a food processor until they're very finely chopped/powdered. Add the other ingredients and process until well mixed. Add water to get the consistency you want. Let stand for a few minutes for the flavors to meld.

Miscellaneous notes:

1. Rinsing sushi rice helps; rinsing sweet rice leads to a bit of a mess.
2. Searing stuff always really makes me wish that the vent over our stove was more effective. :-)
3. The tuna was surprisingly good; I'll definitely be making that a regular purchase.