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Seared Sesame Tuna |
Use fresh sushi-grade tuna steaks, about a half pound per serving
- This recipe assumes about 3 portions.
1/2 cup soy sauce
About 1/2 cup sesame seeds
1 tablespoon sesame oil
Peanut oil
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Ponzu
Sauce:
1/2 cup Teriyaki sauce
1/2 cup soy sauce |
1/2
cup sake and/or Mirin
1/2 cup chopped green onions
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In
a shallow dish, large enough for all the tuna to lie flat, splash
tuna with soy sauce and sesame oil. Use no more than about a tablespoon
of sesame oil, as it has a very strong flavor. Turn steaks over
to coat.
Meanwhile, toast the sesame seeds in a dry sauté pan over
medium high heat, shaking and tossing until they start to brown,
then remove from heat and set aside.
Prepare
side dishes, sauce, rice etc.
In a medium sauté pan or skillet, heat peanut oil until it
smokes. Using tongs, (a fork will tear the tuna) sear the tuna one
piece at a time - maybe a half a minute on each side. It will cook
very fast, so be quick. It’s supposed to be quite raw on the
inside and only about an 1/8 inch done on the outside.
Remove fish to a cutting surface and using a very sharp knife, cut
into strips, arrange on platter and sprinkle with the reserved sesame
seeds.
Serve with Ponzu sauce.
-Kate
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