Friday, April 6, 2012
The picture kind of says it all. Good quality tuna is such a fantastic product to work with that you don't need to do much to it. In this case I coated it with some black and white sesame seeds, seared it on all sides in a screaming hot pan and sliced it thin. I made the sauce up on the fly so measurements are approximate.
For the Sauce
1 bunch fresh cilantro
1 Tbsp fresh grated ginger
2 tsp rice wine vinegar
1 tsp sesame oil
kosher salt and black pepper to taste
Add all the ingredients except for the salt to a food processor, process until smooth. Add salt and pepper to taste. Set aside
2 Tuna steaks.
2-3 Tbsp each of black and white sesame seeds (all white is just fine)
Canola or Peanut oil for the pan.
You want to use peanut or canola oil for this as they can handle the high temperatures you need to get a good sear. Heat the oil in a non stick pan big enough to hold all of your tuna.
Meanwhile put all the sesame seeds on a plate and coat all sides of the tuna, including the edges.
When the pan is nice and hot add the tuna and sear on one side for 1-2 minutes. Flip and do the same on the other side. I like to quickly sear the edges as well, using tongs to hold it up on its side if need be. I just like the uniform look, you don't have to do so.
Slice it thin and lay flat on a plate so you can see the inside of the tuna and then add your sauce. Start to finish this is a 20-30 minute so it's great for a weeknight dinner.
Posted by Mark Strong at 7:30 PM