Sesame Tuna Bassas Da India Food

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.

HONEY GLAZED SESAME TUNA

Steps:

• In a small bowl whisk together first five (or six) ingredients and set aside. Crush sesame seed with a motar and pestle, then spread evenly in a pie plate. Coat the tuna steaks with the crushed seeds. In a large non stick skillet, heat oil over med high heat, and cook tuna steaks 3-4 minutes per side (I would go with 3 mins or they over cook), until golden and just cooked through. Transfer tuna to serving plates. Add honey glaze to hot skillet and simmer one minute, then pour over tuna. Serve with Jasmine rice.

SESAME SEARED TUNA WITH CHILLI AND SOY DRESSING

Steps:

• Heat a large lightly oiled non-stick frying pan over a high heat. Dip the tuna steaks into the sesame seeds, coating evenly on both sides.
• When the pan is very hot, add the steaks and cook for 2 minutes on each side, or until golden brown.
• Meanwhile remove the pak choi leaves from their stalks and set aside.
• Place the remaining ingredients into a bowl and mix well to make the dressing.
• Remove the steaks from the pan and set aside in a warm place.
• Put the pak choi leaves into the pan and add 4 tablespoons of cold water, return the pan to the heat and boil until the water evaporates and the pak choi is just tender.
• Place the pak choi onto serving plates and top with the tuna.
• Drizzle with the dressing and serve immediately, garnished with lime wedges and chopped fresh red chili.

SEARED SESAME TUNA

Steps:

• Rub tuna steaks with sesame oil and soy sauce, cover, and return them to the refrigerator for 30 minutes.
• Pour sesame seeds onto a plate and pat tuna steaks onto seeds to coat evenly.
• Heat an iron skillet (or other heavy-bottomed pan) to medium high, add the salt, and place sesame crusted tuna steaks on top of salt.
• Cook tuna steaks for 2 minutes per side, being careful not to burn the sesame seeds.
• Serve immediaely, garnished with cilantro sprigs, and serve with sauteed snow peas or asparagus.

SESAME SEARED TUNA WITH DYNAMITE SAUCE

Steps:

• Tuna:.
• Place a large nonstick pan over high heat until hot.
• Combine sesame seeds and miso in a bowl along with sesame oil; season with salt and pepper.
• Coat pan with cooking spray.
• Lightly salt tuna; dredge in sesame-wasabi mixture.
• Reduce heat to medium and place tuna in pan. Sear until lightly browned, about 2 minutes. Flip; cook 2 minutes more.
• Remove from heat and let rest for a few minutes.
• Drizzle with the dynamite sauce.
• Dynamite Sauce:.
• Whisk the ingredients together until well blended.
• Store in fridge.

SEARED SESAME TUNA WITH ORANGE GLAZE

Steps:

• On a large plate, combine flour, salt, pepper, and sesame seeds; Dredge each tuna steak in flour-sesame mixture.
• In a large skillet over medium-high heat, heat the oil, when oil is hot, add the tuna steaks and sauté on both sides for a total of 10 minutes (less if you want tuna a bit more pink in the center); Remove the tuna from skillet and keep warm.
• Wipe the skillet clean and add the glaze ingredients, Bring to a boil over high heat until the mixture thickens: Serve the glaze with the cooked tuna: Garnish with minced green onions, Enjoy.

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.