Delicious and healthy! Now that’s a combo I can embrace. This makes a great entree, but it also makes a perfect appetizer!
INGREDIENTS
4 tuna steaks, about 8 oz. each
1/4 cup sesame oil
3 Tablespoons soy sauce
1 cup toasted sesame seeds (I like to use black & white sesame seeds)
2 Tablespoons vegetable oil
For Wasabi Ginger Soy Sauce:
1 Tablespoon wasabi powder
3 Tablespoons soy sauce
1/4 cup chicken stock
1/4 cup mirin or sugar
1/4 cup fresh lime juice
1 Tablespoons sesame oil
1 teaspoon ginger, minced
METHOD
In a large bowl combine the sesame oil with the soy sauce. Place the tuna in the marinade for 10 minutes.
Meanwhile, you can prepare the Wasabi Ginger Soy Sauce by adding all the ingredients into a small saucepan. Bring to a simmer over medium heat. Remove from the heat, pour into a small bowl and set aside.
Now back to the tuna… place the sesame seeds on some waxed paper or a baking sheet. Remove tuna steaks from the marinade and dry lightly. Coat each piece of tuna with the seame seeds.
Lightly oil a frying pan with vegetable oil (or spray). Heat pan for about 3 minutes over high heat. Carefully place the tuna into the pan. Sear for 2 to 4 minutes on each side, depending upon the desired doneness you prefer.
To serve: Slice the tuna against the grain. Place on 4 plates, overlapping the tuna to create a nice effect. Ladle the sauce over the tuna and serve.
Great with a side of wasabi mashed potatoes or rice, and a small cucumber salad.
Just a note of thanks-
I prepared a very deconstructed version of this dish (no sugar, no stock, & simpler prep) as part of research for a book on pairing wine w/ spice. Quite the good combination you have going. I saw other people use the same combination, but with far too many additions so that their dishes would taste sloppy to say the least.
I paired it with sparkling Rose Lambrusco.
It’s confident recipes like yours that made my steak and wine pairing book so fun to write.
Thanks.