Sesame And Black Pepper Seared Tuna Recipes

SESAME SEARED TUNA

Steps:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

SESAME AND BLACK PEPPER SEARED TUNA

Steps:

• Mix together ingredients 2 through 5 to make a marinade.
• Marinate the tuna steaks for at least 10 minutes (I tend to buy sashimi grade tuna medallions/steaks).
• Pour the two oils into a frying pan, preferably non-stick or anodized, and heat over low-medium flame.
• Place the tuna steaks in the hot oil.
• Pour one teaspoon corn starch onto each tuna steak, then one teaspoon sesame seeds and half the fresh ground black pepper.
• After about 4 minutes, flip the steak over. Cover the other side with 1 teaspoon sesame seeds and the rest of the fresh ground black pepper.
• Cook for another 3-4 minutes.
• Flip the tuna steak over one last time for about 1 min to toast the sesame seeds.
• Let rest for a few minutes before slicing and serving.

PEPPER SEARED TUNA STEAKS

Steps:

• Combine black pepper and sesame seeds in bowl.
• Press tuna steaks into mixture, until coated.
• Heat sesame oil over medium-high heat.
• Add tuna steaks and sear about 1- 1 1/2 minutes each side (I like mine rare in the center, longer if you prefer well-cooked tuna).
• Transfer steaks to tented aluminum foil to keep warm.
• Add a touch more oil to pan, then add soy sauce and sherry.
• Add garlic and most of green onion (reserving some of the tops).
• If too much has boiled off, add a bit of red wine if necessary.
• Reduce heat and simmer until mixture is slightly reduced, scraping up any brown bits, about 1 minute.
• Spoon sauce over tuna steaks, and sprinkle remaining green onion on top.
• Note: if you want to make more of this sauce, it tastes fantastic, and goes great with rices, potatoes, roasted veggies, etc.
• In the photo, I cross-cut Italian bread, drizzled with olive oil and briefly toasted.