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June 4, 2010 / Michelle Ferris

Seared Sesame Tuna: Round Two! Summery Flavors!

If you have been following the posts, you know that I have already posted one other Sesame Tuna recipe. This one is slightly different. Mild and with a touch of a summery Thai flavor to it (by adding mint). Enjoy!
Summery Seared Tuna Salad

Summery Seared Tuna Salad

Sesame Seared Tuna
1-2 lb Tuna fillet, center loin cut from both sides, bloodline removed
1/2 C Sesame Seeds
1/4 C dried Parsley flakes
2 Tbsp powdered Ginger
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, parsley, ginger, 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.
Summery Sesame Seared Tuna Salad
Mixed baby greens (enough to fill a dinner plate with a shallow layer)
2 Carrots, sliced into ovals
1/2 C minced Cilantro
1 mango, sliced into cubes
Pinch cayenne
Black pepper
  • Lay down shallow bed of greens.
  • Mince cilantro, sprinkle on top.
  • Blanche (or very lightly steam, just so that they’re not super crisp, but you don’t want them cooked through, either)carrot ovals and garnish outside edge of plate with them all the way around.
  • Use chunks of mango to create a second, inner “ring.”
  • Sprinkle Cayenne & Black pepper over the top.
  • Lay tuna pieces on top.
  • Sprinkle dressing over the whole thing.
  • Crack fresh pepper, salt, and a touch of cayenne over the top.
  • Serve.
Summery Sesame Seared Tuna Salad Dressing
2 Tbsp Lemon juice
1/3 C seasoned Rice Vinegar
Juice of 2 limes
3 Tbsp fresh mint, minced.
  • Whisk ingredients together.
  • Taste, and alter as necessary (I like my dressings tart).

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