Seared Sesame Tuna Recipes

Steps:

• Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.
• Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.
• Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.

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.

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.

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.

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.

Steps:

• Coat the tuna with the marinade and place in the refrigerator for 30 minutes. Add 1/2 cup of the olive oil to a medium saute pan and turn on medium-high heat. Julienne all of the vegetables and saute them quickly, 3 to 4 minutes. Set aside and keep warm. When the tuna is ready, take it out of the marinade and coat with the black sesame seeds. Pour another 1/2 cup of olive oil into a medium saute pan. Place on medium-high heat and sear tuna on both sides until golden brown. Let the tuna cool for 5 minutes. In a blender, blend the chives and remaining oil and strain. Place the strained mixture into the refrigerator until needed. To serve, mold the rice in a ramkin and place in center of the plate. Place the vegetables on top. Next, slice the tuna into 1-inch thick slices. Place them around the rice, making sure to overlap them just a bit. Spoon the chive oil around the plate and garnish with scallions.

Steps:

• Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
• Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
• Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
• Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.

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.

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.

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.
• Coat the tuna steaks with the remaining soy sauce mixture. Spread the sesame seeds out on a plate, then press the tuna 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.