Sesame Crusted Ahi Tuna Recipes

SESAME CRUSTED AHI TUNA

Steps:

• Wasabi Mayonnaise 2 tbsps wasabi powder 2 tbsps water 1/2 cup mayonnaise (Mix the wasabi powder with the water until it forms a paste. Mix with the mayonnaise ) Anago Sauce 6 tbsps soy sauce 4 tbsps mirin 2 tbsps brown sugar (Combine ingredients in a small saucepan and bring to a boil. Let boil for a minute and reduce to simmer until slightly thickened. Let cool) Combine the sesame seeds, salt, and pepper in a bowl. Completely coat the tuna steaks in the mixture, pressing seeds and seasonings into the flesh. Heat the oil in a large, shallow frying pan over high heat. When the oil is hot (chuck a sesame seed in and it should sizzle. Set one or tow steaks into the pan. Sear for less than a minute on the flat sides and while gently holding the steaks with tongs, sear for 20 seconds on the short sides. Remove to cutting board and slice the steaks into 1/2-inch thick pieces at an angle or leave whole if you prefer. Set avocado slices on a bed of salad greens and then place tuna steak(s) on top. Drizzle with wasabi mayonnaise and anago sauce over the fish and serve.

SESAME-CRUSTED AHI WITH PONZU VINAIGRETTE

Steps:

• Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick.
• For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside.
• In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F.
• Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt.
• Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick.
• Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside.

SEARED SESAME-CRUSTED AHI TUNA

Steps:

• Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
• Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
• Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
• Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.

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.

SEARED SESAME-CRUSTED TUNA

Steps:

• In a shallow dish, combine the two types of sesame seeds and stir to mix.
• Season the tuna with salt and pepper and dredge in the sesame seeds, coating the tuna evenly.
• In a non stick pan, warm the oil until smoking, arrange the tuna in the pan (making sure not to overcrowd) and cook until the white sesame seeds start to turn golden underneath (around 1 minute).
• Carefully turn the tuna over and cook for about another minute.
• Transfer the tuna to a cutting board and cut into 1/4 inch thick slices.
• Serve immediately.

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.