We got lucky recently after a friend went fishing and shared his fresh catch with us. This is a great way to get a nice crust on the tender tuna, without overcooking it. The black and white sesame seeds don’t only look great, it adds a delicious earthy flavour while protecting the delicate fish when searing it.
A simple dipping sauce is then made in the same pan for a no fuss cook and easy cleaning… the residual seeds in the pan will lift into the sauce, making the sauce even more special. To serve, I added a touch of green with some pretty garlic chives. 🙂
Sesame Crusted Seared Tuna
- 600 g Tuna Steak eg. Albacore loin
- 4 Tb Black Sesame Seeds
- 4 Tb White Sesame Seeds
- Cracked Black Pepper to taste
- Salt to taste
- 1 Tb Butter
- 1 Tb Olive Oil extra virgin
- 2 Tb Mirin
- 2 Tb Sushi Seasoning seasoned rice vinegar
- 2 Tb Soy Sauce
Evenly sprinkle all the sesame seeds, salt and pepper over a plate or chopping board.
Pat the tuna dry, and if neccesary, cut the tuna in half so it can fit into the pan. Roll the tuna into the sesame mixture, pressing it down to coat the tuna evenly.
In a frypan on medium-high heat, melt the butter into the olive oil.
Add the tuna and cook for 1 min on each side, until the white sesame seeds are golden brown and crispy. Remove from the pan.
Add the mirin into the pan and bring to a simmer. Then add the seasoned rice vinegar and soy, bringing it back to a simmer. Serve as a dipping sauce with the tuna.
Using a very sharp knife, slice the tuna into 1 cm thick portions. (Tip: if the tuna falls apart, wrap the tuna tightly in clingfilm before slicing to achieve clean cuts… Just remember to remove all the clingfilm before serving!)