Sesame Encrusted Seared Tuna
- Level: Intermediate
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1527
- Total Fat
- 121
- Saturated Fat
- 17
- Carbohydrates
- 60
- Dietary Fiber
- 6
- Sugar
- 0
- Protein
- 51
- Cholesterol
- 66
- Sodium
- 125
- Total: 1 hr 8 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 8 min
Ingredients
1 (6 ounce) fillet sushi-grade yellowfin tuna
1 cup Asian marinade, store-bought
1/2 cup olive oil, plus 1/2 cup, plus 1 tablespoon
1 cup julienne vegetables (carrot, zucchini, squash)
1 tablespoon black sesame seeds
1 bunch chives
1 cup white rice, cooked
1 tablespoon scallions, thinly sliced
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.