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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3.7 3
great flavor! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published

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Recipe courtesy of Robin Miller