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May 13, 2010 / myspork

Sesame Seared Tuna served Solo, on Salad, and Sandwiched…

Beware: These Sesame Seared Tuna recipes may cause repeated looks of surprise (on yourself and others) as you have mouth-gasm after mouth-gasm. The horseradish/rye combination on the sandwich was particularly nice, as was the light, crisp dressing for the salad.
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Sesame Seared Tuna
1-2 lb Tuna fillet, center loin cut from both sides, bloodline removed
1/2 C Sesame Seeds
1/4 C Garlic Powder
Solid sprinkling of uncracked Sea Salt
Solid sprinkling of Cracked black pepper
1/4 C Sesame oil
1/4 C Canola oil
  • Especially since seared tuna is primarily raw, you want to use very fresh fish for this recipe, so it doesn’t taste “fishy.”
  • Slice tuna so that you cut straight down at spine and then away (toward outside of fillet). You should be able to get a nice tederloin-shaped piece out of each side of the spine. Cut off the extremely dark red part (bloodline) near the spine, as it has a stronger flavor. Save remnants for use in Tuna Poke or soup or something, if you desire.
  • Cut “loin” into slices/medallions about 1″ thick.
  • Sprinkle sesame seeds, garlic powder, salt, and pepper into large plate/tray. Mix evenly in a thin layer.
  • Mix oils together, and pour half into cast-iron skillet.
  • Heat cast-iron skillet to high temperature – the point is to SEAR the tuna, not to cook it through.
  • Put tuna in seasoning mix, flat side down, on both sides. Drop in pan when hot. Add more oil if necessary.
  • Searing should only take 10-20 seconds on each side. The sesame seeds should look browned, but the “cooked” part should be only at the surface, 1/4″ deep at most. You want it to be raw in the center, and for the majority of the medallion.
  • Slice medallions thinly to display nice red stripe through the middle, and serve plated with garnish of choice. Or, try it over a salad or on a sandwich.
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Sesame Seared Tuna Salad
1/2 head Lettuce
1 Roma Tomato
1/4 C thin sliced Red Onion
1/2 C minced Cilantro
1/4 C minced parsley
1/2 carrot (minced, diced, thinly sliced, or shredded)
1/4 English cucumber, thinly sliced.
1/2 Avocado, sliced
Pinch cayenne
Black pepper
  • Wash/chop/prepare all ingredients and toss together with dressing.
  • Top with Sesame Seared Tuna slices
  • Sprinkle Cayenne & Black pepper over the top.
  • Serve.
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Sesame Seared Tuna Salad Dressing
1/6 C Lemon juice
1/4 C seasoned Rice Vinegar
1 Tbsp Chili Oil
1/2 tsp Sugar
  • Whisk ingredients together.
  • Taste, and alter as necessary (I like my dressings tart).
  • Toss in with salad to coat evenly.
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Sesame Seared Tuna Sandwiches
Rye-wheat blend bread
Lettuce
Tomato
Red Onion
Mayo
Horseradish (in a bottle)
Sesame Seared Tuna
  • Toast bread
  • Mayo on one side, Horseradish on the other (don’t skimp!)
  • Add vegetables as you desire, though if you use lettuce as the first top and bottom layer, it prevents too much tomato juice from making the bread soggy, which is a nice touch.
  • Add Tuna slices (slices, not medallions).
  • Enjoy!
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Thanks to Jesse and his boss for inspiring these!
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