Sesame Crusted Tuna With Summer Salsa Food

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 CRUSTED TUNA WITH JAPANESE DIPPING SAUCE

Steps:

• The above ingredients can be found in a lot of regular grocery stores. But you will find them in just about any Asian grocery store. There are imitation mirins out there, which are without alcohol they are fine but tend to be sweeter I would use less if buying these.
• Cover one side of tuna completely with sesame seeds and place steaks back in fridge.
• Combine all the other ingredients in a saucepan heat until blended and sugar has dissolved. Leave on low heat to keep warm.
• Heat some olive oil in a fry pan, place Tuna sesame seed side down cook for 4 minutes turn over and cook on the other side for a further 4 minutes. Tuna should be pink in the middle so vary cooking time for how thick the cut is. You can cook it all the way through if preferred, but the tuna will be a lot drier and tough.
• Serve tuna on plate with dipping sauce in separate small serving bowls.
• I served mine with spinach topped with a roasted sesame seed dressing.
• For a photo visit http://the-best-recipes.blogspot.com/.

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.

SPICY SEARED TUNA WITH SESAME VINAIGRETTE

Steps:

• Melt the butter over low-heat, stir in the ginger root and remove from the heat. Allow the mixture to infuse for 2 to 3 hours or overnight for the flavor to develop.
• In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved. Remove from the heat and all to cool. Stir in the salt, pepper, sesame seeds, and soy sauce, then whisk in the sesame and vegetable oils until the mixture is completely emulsified.
• Reheat the butter and ginger root infusion until it is soft enough to spread easily. Brush each sheet of aluminum foil with some of this mixture, and sprinkle with a little salt and white pepper. With a very sharp knife, slice the tuna about 3/8 inch thick against the grain and lay 2 slices in a single layer on each piece of foil. Preheat a grill, griddle, or large heavy skillet to very high heat.
• Toss the greens with just enough vinaigrette to coat all the leaves and reserve the remaining vinaigrette for another use. Mound an equal quantity of the salad on each of 6 serving plates.
• Transfer the sheets of foil to the hot grill and cook for about 30 seconds, or until the tuna is seared on one side and still raw on the other. Immediately transfer the tuna slices, raw side up, to the plates and drape them loosely around the edges of the salad. Garnish with the chives and the shiitake caps, if desired, and serve immediately.
• In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and stir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.

SESAME SEARED TUNA ON STAR FRUIT

Steps:

• Cut tuna loin into quarters lengthwise. Marinate tuna loin in sesame oil for approximately 30 minutes. Mix together all dry ingredients, roll and coat tuna strips in dry ingredients, pressing firmly so they adhere to the tuna. In a large saute pan heat olive oil, sear tuna for approximately 2 minutes on each side. Remove from heat and set aside.
• To make wasabi citrus aioli: In a food processor, beat yolks until pale yellow. Drizzle in olive oil to thicken mixture also adding garlic cloves. Add citrus zest, lime juice, salt, pepper, and wasabi and continue beating. Add more olive oil, if necessary, for desired consistency.
• Slice star fruit into thin slices. Slice cooled tuna into 1/8-inch thick slices and top on star fruit. Top with a dollop of wasabi citrus aioli.

SESAME-CRUSTED TUNA WITH SUMMER SALSA

Steps:

• Preheat grill for medium heat. Lightly oil grate.
• Mix together the avocado, mango, lime juice, ground ginger, and wasabi powder in a bowl. Season to taste with salt and pepper. Set aside until ready to serve.
• Spread the sesame seeds over the bottom of a shallow dish. Brush the tuna steaks with the canola oil, and dip into the sesame seeds, evenly coating both sides.
• Place tuna steaks on prepared grill. Cook until fish turns opaque, turning once, about 4 minutes for 1 inch thick steaks. Serve immediately with summer salsa and additional wasabi on the side.

SESAME-CRUSTED TUNA WITH SUMMER SALSA

Steps:

• Preheat grill for medium heat. Lightly oil grate.
• Mix together the avocado, mango, lime juice, ground ginger, and wasabi powder in a bowl. Season to taste with salt and pepper. Set aside until ready to serve.
• Spread the sesame seeds over the bottom of a shallow dish. Brush the tuna steaks with the canola oil, and dip into the sesame seeds, evenly coating both sides.
• Place tuna steaks on prepared grill. Cook until fish turns opaque, turning once, about 4 minutes for 1 inch thick steaks. Serve immediately with summer salsa and additional wasabi on the side.

SESAME-CRUSTED TUNA WITH SUMMER SALSA

Steps:

• Preheat grill for medium heat. Lightly oil grate.
• Mix together the avocado, mango, lime juice, ground ginger, and wasabi powder in a bowl. Season to taste with salt and pepper. Set aside until ready to serve.
• Spread the sesame seeds over the bottom of a shallow dish. Brush the tuna steaks with the canola oil, and dip into the sesame seeds, evenly coating both sides.
• Place tuna steaks on prepared grill. Cook until fish turns opaque, turning once, about 4 minutes for 1 inch thick steaks. Serve immediately with summer salsa and additional wasabi on the side.

PAN-SEARED SESAME-CRUSTED TUNA STEAKS WITH AVOCADO ORANGE SALSA

Steps:

• For the salsa:
• Combine all of the ingredients in a small bowl and season with salt to taste.
• For the fish:
• Spread the sesame seeds in a shallow dish.
• Pat the fish dry with paper towels, then rub thoroughly with 1 tablespoon of the oil.
• Season the fish with salt and pepper.
• Press both sides of each steak into the sesame seeds to coat.
• Heat the remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
• Gently lay the tuna in the pan and cook until the seeds are golden brown 1.5 - 2 minutes.
• Carefully flip the fish and continue to cook until just golden brown on the second side, 1.5 - 3 minutes depending upon your desired doneness.
• Serve with the salsa.

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.

SESAME-CRUSTED TUNA WITH SUMMER SALSA

Steps:

• Preheat grill for medium heat. Lightly oil grate.
• Mix together the avocado, mango, lime juice, ground ginger, and wasabi powder in a bowl. Season to taste with salt and pepper. Set aside until ready to serve.
• Spread the sesame seeds over the bottom of a shallow dish. Brush the tuna steaks with the canola oil, and dip into the sesame seeds, evenly coating both sides.
• Place tuna steaks on prepared grill. Cook until fish turns opaque, turning once, about 4 minutes for 1 inch thick steaks. Serve immediately with summer salsa and additional wasabi on the side.

SESAME-CRUSTED TUNA WITH SUMMER SALSA

Steps:

• Preheat grill for medium heat. Lightly oil grate.
• Mix together the avocado, mango, lime juice, ground ginger, and wasabi powder in a bowl. Season to taste with salt and pepper. Set aside until ready to serve.
• Spread the sesame seeds over the bottom of a shallow dish. Brush the tuna steaks with the canola oil, and dip into the sesame seeds, evenly coating both sides.
• Place tuna steaks on prepared grill. Cook until fish turns opaque, turning once, about 4 minutes for 1 inch thick steaks. Serve immediately with summer salsa and additional wasabi on the side.