Sesame Balsamic Tuna Recipes

SESAME CRUSTED TUNA STEAKS WITH BALSAMIC SAUCE

Steps:

• In a small sauce pan, heat sesame oil.
• Stir in the green onion and garlic and cook, stirring, for about 1 minute.
• Add remaining ingredients and heat on medium until reduced by half.
• Sprinkle the tuna with the pepper, salt, and sesame seeds.
• Rub into meat to create crust.
• Heat cooking oil in a large skillet set over medium high.
• Add the tuna and cook until almost the desired degree of doneness.
• The tuna will continue to cook slightly after it is removed from the pan.
• Two or 3 minutes on each side should result in a pink center.
• Drizzle sauce over the tuna and serve immediately.

BALSAMIC-GLAZED TUNA STEAKS

Steps:

• Sprinkle tuna with pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish.

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 BALSAMIC TUNA

Steps:

• Rinse the tuna steaks and pat dry. Arrange them in a shallow dish. In a small bowl, combine the balsamic vinegar, ¼ cup sesame oil, ginger, cilantro, green onions and sugar and mix well. Pour over the tuna, turning to coat. Marinate, covered, in the refrigerator for 1 hour, turning occasionally. Drain, reserving the marinade.
• Preheat the grill to high-heat for 10 minutes. Place the tuna steaks on the grill rack. Grill 3 to 4 minutes per side or until the tuna flakes easily.
• In a skillet, heat the sesame oil and sauté the mushrooms until brown on both sides. Stir in the reserved marinade. Cook until heated through.
• Arrange the tuna steaks on a serving platter. Pour the mushroom sauce over the steaks.

SESAME-CRUSTED TUNA

Steps:

• In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
• Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet.
• When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
• Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
• To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.

BALSAMIC TUNA

Steps:

• Sprinkle the tuna with the salt and pepper.
• Heat the oil in a large nonstick skillet set over medium high.
• Add the tuna and cook 2 minutes on each side, or until cooked almost to desired degree of doneness.
• The tuna will continue to cook slightly after it is removed from the pan.
• Two minutes on each side will result in a pink, not red, center.
• After removing the tuna from the pan, add the vinegar and orange juice and cook, stirring, until the liquid begins to turn to a syrup.
• To test, drag a spoon through the liquid along the center of the pan; the path of the spoon will not fill in quickly as the liquid becomes syrupy.
• Drizzle the syrup over the tuna and serve immediately.

GRILLED TUNA WITH GINGER-SESAME SAUCE

Steps:

• Make the sauce. Stir-fry the scallions, ginger and garlic in the sesame oil for one to two minutes. Add the remaining ingredients and pour the sauce into a small bowl. Set aside.
• Meanwhile, preheat the grill. Sprinkle the tuna fish with olive oil on both sides and season with salt and liberal grindings of pepper. Grill the fish for two to three minutes on each side for rare, longer if you wish it more well-done. Serve with the sauce on the side.