Seared Tuna Sushi Recipes

SEARED TUNA 'SUSHI'

Seared Tuna 'Sushi' image

Provided by Moira Hodgson

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tuna steaks, about 2 inches thick and 12 ounces each
3 tablespoons cracked black pepper
1 tablespoon coarse salt
2 tablespoons five-spice powder
Soy sauce
4 tablespoons thinly sliced ginger
4 tablespoons wasabi paste mixed with 4 tablespoons water

Steps:

Wipe steaks dry with paper towels. Mix pepper, salt and five- spice powder together and coat outside of tuna. Leave for about 30 minutes.
Preheat grill or broiler. Sear the tuna over very hot coals for about two minutes on the top and on the bottom. Pass the sides over the coals for a minute. Cool the tuna and serve, passing the soy sauce, ginger and wasabi paste separately.

SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD

Sesame Seared Tuna and Sushi Bar Spinach Salad image

This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make--and I think, extremely delicious.

Provided by Chef John

Time 20m

Yield 2

Number Of Ingredients 13

Ingredients

½ pound baby spinach leaves
3 tablespoons white sesame seeds
1 tablespoon white sugar
1 tablespoon soy sauce, or to taste
½ teaspoon mirin
¼ cup mayonnaise
2 teaspoons white miso paste
1 tablespoon seasoned rice vinegar
2 (5 ounce) sushi-grade ahi tuna steaks
salt to taste
2 tablespoons black sesame seeds
2 teaspoons vegetable oil
1 tablespoon prepared ponzu sauce

Steps:

Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g

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