I have had this recipe from Steamy Kitchen bookmarked for a long time. I noticed my local grocery store had sushi-grade tuna steaks on sale so I decided to try it out. My first attempt with rare tuna didn't turn out so well, I didn't get a great sear on them and they were just mediocre. This time they turned out great! I think I might need a few more times to master getting those sesames seared just perfectly, but even if it didn't come out picture perfect, this dish was yummy. I love the vinaigrette with the fish, although we did end up adding some extra wasabi to each bite.
3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
2 pieces tuna fish fillet (about 1 pound)
1 teaspoon wasabi paste
1 tablespoon cooking oil
1 tablespoon freshly squeezed lime juice (or other vinegar)
1 teaspoon grated fresh ginger
3 tablespoons avocado oil (or other oil)
salt and pepper
2 large handfuls salad greens (optional)
In a shallow bowl, add the black and the white sesame seeds. Pat the tuna very dry. Smear a bit of wasabi paste on both sides of the fish. Season the fish with salt and pepper. Coat all sides of the tuna in sesame seeds.
Heat a frying pan over medium-high heat and add the cooking oil. When the oil is shimmering, carefully lay the tuna fillets in the pan, not touching. Cook for 2 minutes then flip the tuna. Cook 2 minutes, then flip the fillets to its side to cook 1 minute. Flip one more time to cook the other side for 1 minute so that you have a good sear on all sides. Please take care not to burn the sesame seeds. If the seeds start turning brown too quickly, lower the heat. Remove the fish to a plate.
In a small bowl, whisk together the lime juice, ginger and the oil. Season with salt and pepper to taste.
Slice the fish into thin slices and arrange on a plate. Drizzle some of the lime-ginger vinaigrette over the fish. Toss the remaining lime-ginger vinaigrette with salad greens, if desired.
Serves 4 as an appetizer or 2 as a main dish.