Nori Ahi with Soy-Mustard-Port Sauce

Ingredients

• 2 pounds thick ahi tuna 
• 0.3 cup balsamic vinegar 
• 0.3 cup dijon mustard 
• 0.5 cup cooking wine dry red
• 1 tablespoon heavy cream 
• 1 cup nori furikake (Japanese seasoning mix, see below)
• 0.5 cup port wine 
• 0.3 cup soya sauce 
• 1 cup butter unsalted cut into pieces
• 3 tablespoons vegetable oil divided
• 1 cup miso white

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• whisk
• sieve

Directions

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.
2. Pour through a fine wire-mesh strainer into a bowl; keep warm.
3. Process nori furikake in a food processor until finely ground.
4. Transfer to a shallow dish.
5. Cut fish into 6 (2" x 2" x 8") loins.
6. Spread a thin layer of miso all over loins; dredge in ground nori furikake.
7. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot.
8. 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.
9. Nori furikake is a Japanese seasoning mix that includes seaweed and sesame seeds, and commonly jazzes up rice, soups, pasta, and eggs.