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Seared Sesame-Crusted Tuna


Go to (How_to_prepare_Red_Snapper subpage)

Difficulty Level:     

Yield: 6 Servings

6 -10oz. Tuna Steaks, Each About 1 in. thick
1⁄4 Cup White Sesame Seeds
1⁄4 Cup Black Sesame Seeds
Kosher Salt and Freshly Ground Black Pepper
½ Cup Sesame Oil
2 tsp. Wasabi Paste
1 Lemon, Quartered
4 Sprigs Flat-Leaf Parsley
¾ Cup Soy Sauce
½ Cup White Rice Wine Vinegar
1 Tbsp. Sesame Oil
1 ½ tsp. Minced Peeled Fresh Ginger
1 ½ tsp. Finely Minced Garlic
1 tsp. Crushed Red Pepper Flakes

How to prepare the Soy-Ginger Sauce: 

  1. Whisk together the soy sauce, vinegar, and sesame oil. 
  2. Add the ginger, garlic, and pepper flakes and stir to mix. Set aside. 

How to prepare Tuna: 

  1. In a shallow dish large enough to hold a tuna steak, mix together the white and black sesame seeds.
  2. Season both sides of the tuna steaks with salt and pepper.
  3. One at a time, put the tuna steaks in the sesame seeds, pressings them into the fish to adhere.
  4. Turn the steak over and press the seeds into the other side to distribute evenly.
  5. In a large sauté pan, heat the oil over medium-high heat. When the oil is hot, sear the tuna steaks for about 1 minute on each side.
  6. Using tongs, hold the tuna upright to brown the edge in the hot oil and until the tuna steaks are medium-rare. For more well-done tuna, increase the cooking time by 30 to 60 seconds on each side.

How to assemble the dish: 

  1. Lay a tuna steak on each of the 4 serving plates.
  2. Spread a little wasabi paste on each lemon quarter.
  3. Garnish with a lemon quarter and parsley sprig
  4. Serve the sauce on the side.
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