||Sesame Seared Tuna, |
Ginger Soy Dipping Sauce,
Thai Cucumber Salad
- 4 8-oz. tuna steaks, approx. 1" thick
- 3/4 cup sesame seeds
- 1 tbsp asian sesame oil or canola
- 1 tbsp canola oil
- Salt and freshly ground pepper
- Spread sesame seeds in shallow baking dish or pie plate.
- Pat tuna steaks dry with paper towel. Use 1 tablespoon
of Asian Sesame Oil (dark) to rub both sides of the steaks, then sprinkle
steaks with salt and pepper.
- Press both sides of each steak in sesame seeds to coat.
- Heat 1 tablespoon of Canola Oil in a 12" non-stick skillet over high heat.
- Swirl in pant to coat bottom of skillet. Add tuna steaks and cook 30 seconds without
moving steaks. Reduce heat to medium-high and continue to cook until seeds
are golden brown, about 1 1/2 minutes total time for rare or 3 minutes total time for medium rare.
- To serve cut into 1/4" slices across the grain. (For medium cook to medium rare
and take off covering loosely with foil for 5 minutes.)
- To cook 2 tuna steaks, use half as many seeds, reduce the oil to 2 teaspoons
on both the fish and the pan, and use a 10" non-stick skillet.
- If you are serving pepper lovers at your table, you can omit the sesame seed
and press 1/2 teaspoon of cracked black or colored peppercorns into each side
of the canola-oiled or olive oiled tuna steaks.
- Serving Suggestions: You can serve the seared tuna, thinly sliced,
with wasabi, pickled ginger, soy sauce, baby spring greens, perhaps a Thai
Cucumber Salad. Keep it light and simple as the seared tuna is a treat all on its own!
Ginger Soy Dipping Sauce:
- 1/4 Cup Soy Sauce
- 1/4 Cup Rice Vinegar
- 1/4 Cup Water
- 2 Tsp. Sugar
- 2 Tsp. Fresh Ginger, peeled and grated
- 1/2 Tsp. Crushed Hot Red Pepper Flakes, or to taste
- 2 Tsp. Asian Sesame Oil
- 2 Green Onions, sliced thin
- 2 Tab. Fresh Cilantro, chopped
- Combine all ingredients, with the exception of the
onions and cilantro in a small bowl, whisking to incorporate. Stir in sliced
green onions and chopped cilantro.
Thai Cucumber Salad:
- 1 English Cucumber
- 1/4 Cup Seasoned Rice Vinegar
- 1 Fresh Serrano Chili Pepper, seeded and minced, or to taste
- 2 Tab. Chopped Salted Peanuts
- Peel and halve cucumber lengthwise. Using a small
spoon, remove seeds. Cut cucumber into approximately 1/4-inch thick slices.
Toss the cucumbers and 1 teaspoon of salt together in a colander and set colander
over a bowl. Drain like this for at least one hour. (You can also weigh cucumbers
down with a ziplock bag of cool water placed on top of the cucumbers in the
colander to achieve a better drain.) Mix the cucumber with the remaining
ingredients and salt and pepper to taste.
- You can adjust the heat of this salad with the amount
of peppers used. You can also add a little sugar or a half cup of thinly
sliced red onion.
- Hope you want to try your hand at searing - there
is no better fast food!
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Last updated: October 12, 2010