Sesame Encrusted Seared Tuna

Total Time:
1 hr 8 min
Prep:
30 min
Inactive:
30 min
Cook:
8 min

Yield:
1 serving
Level:
Intermediate

Ingredients
Directions

Coat the tuna with the marinade and place in the refrigerator for 30 minutes. Add 1/2 cup of the olive oil to a medium saute pan and turn on medium-high heat. Julienne all of the vegetables and saute them quickly, 3 to 4 minutes. Set aside and keep warm. When the tuna is ready, take it out of the marinade and coat with the black sesame seeds. Pour another 1/2 cup of olive oil into a medium saute pan. Place on medium-high heat and sear tuna on both sides until golden brown. Let the tuna cool for 5 minutes. In a blender, blend the chives and remaining oil and strain. Place the strained mixture into the refrigerator until needed. To serve, mold the rice in a ramkin and place in center of the plate. Place the vegetables on top. Next, slice the tuna into 1-inch thick slices. Place them around the rice, making sure to overlap them just a bit. Spoon the chive oil around the plate and garnish with scallions.


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    great flavor!
    We thought that the tastes were all there, but this recipe called for way too much oil. The veggie saute could be done in just a couple tablespoons, and same for the fish. Although I thought the chive plate dressing was ok, my boyfriend was not a fan. All in all, we might make it again, but slightly modified.
    The recipe turned out great. I didn't have any black sesame seeds, so I used the regular ones, and I didn't have any Asian marinade, so I just marinaded it with some dried ginger, soy, and pepper.
     

     
    My only complaint is the amount of oil called for in the recipe it was so excessive that when I turned the tuna over it splashed all over me and I burned myself.
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