SEARED SESAME SEED, CORIANDER, AND BLACK PEPPER CRUSTED AHI TUNA STEAK

From the Caboose in McComb
Serve . Drizzled with sesame vinaigrette and with a side of wasabi mashed potatoes and snow peas,

½ cup black sesame seeds, divided

½ cup white sesame seeds, divided

6 (6-ounce) tuna steaks

1 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

(frizzled onions for topping?)

Mix black and white sesame seeds, reserving 2 tablespoons for

vinaigrette. Set tuna at room temperature for 20 minutes before

cooking. Season tuna steaks on both sides with salt and black

pepper, and coat with sesame seeds. Heat olive oil in a large

skillet until hot, and cook tuna for approximately 1 minute on

each side for medium rare. Let steaks rest after being cooked for

at least 3 minutes before serving.

CITRUS-SOY VINAIGRETTE

2 cups soy sauce, low sodium

1 red bell pepper, diced

1 yellow bell pepper, diced

1 tablespoon sesame oil

1 tablespoon ginger, grated

1 red onion, diced

1 bundle scallions

Juice of one lemon, with zest

Juice of one orange, with zest

¼ cup light brown sugar, packed

¼ cup honey

2 tablespoons black and white sesame seed mixture

Mix all ingredients in a bowl until combined. Serve over tuna

or as a dipping sauce. Can be refrigerated up to 10 days.

Yield: 6 servings

Note: Ingredients may have been altered from the original.

Directions at thefreelibrary.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer