Sesame Crusted Seared Tuna
From time to time I invite other food writers to share something from their kitchen with you. Often the post will highlight a recipe that I have needed guidance on or a dish I have never cooked myself. Today’s recipe is from a foodie friend of mine, Hindy who writes at Confident Cook, Hesitant Baker. Like Hindy, I hesitate to bake but love to experiment in the kitchen and develop new recipes and had it not been for Hindy, I would never have expanded my culinary repertoire to include millet after the first time she guest posted with vegetable millet pilaf.
Fresh tuna is a delicacy in our home usually reserved for sushi night because I have a horrible tendency of overcooking the fish. Overcooked, grey and chewy tuna is a waste of good fish and a waste of money so I am pleased Hindy is sharing her recipe here today.
Sesame Crusted Seared Tuna
Thanks to Yosef for inviting me over for a guest post. I always find Yosef’s recipes so inspiring. I love that we have a similar taste in food – both choosing to cook with quality ingredients – leading to wonderful whole foods for our family and friends.
I’ve been meaning to make seared tuna for a long time. Every time I head in to my local fish market, I check to see if they have a nice piece of fresh tuna available. My dad once made a fantastic piece of sesame seared tuna and ever since, I’ve wanted to recreate this dish at home. It finally happened. I wandered in to the fish market and I saw the piece of tuna. This wild caught tuna looked perfect. I asked the shopkeeper to cut it to my specifications and I was on my way. I had everything else at home! Dinner was on its way.
With tuna, it’s important not to overcook it. If you overcook tuna, it becomes grey and hard to chew. I prefer my tuna raw, in sushi, but I also love it lightly seared. For my family members that prefer it more cooked, so I sear it a few minutes longer for them. Everyone is happy.
I marinated this tuna for about 20 minutes and then coated in a sesame crust. After searing and slicing, I served over a bed of wilted spinach, along side some sushi rice.
- 1 lb. fresh tuna
- juice of one lemon
- 1 tbsp. garlic paste
- 1 tsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. salt
- 1 tsp. pepper
- 2 tsp. sea salt
- 2 tsp. fresh ground pepper
- 1 cup toasted sesame seeds (I used a mixture of black and white)
- 1 tsp. sesame oil
- 1 tsp. rice brand oil (can also use canola oil or grapeseed oil)
- Mix up the marinade ingredients and marinate for the tuna for around 20 minutes. You want the tuna to be room temperature when you sear it.
- Remove the tuna from the marinade and pat dry with a paper towel.
- Place the sesame seeds, salt and pepper on a plate. Coat the tuna in the sesame seed mixture.
- Heat up a large pan until very hot. Add the oil.
- Sear the tuna in the pan for 1-2 minutes per side. You should sear it in all sides, including the sides. Sear it to whatever rareness you desire. I prefer about 2 minutes per side.
- When done, move to cutting board. Let it rest for a minute. Slice the tuna thinly and serve with some rice and fresh veggies. Enjoy!
