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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is one of my favorite appetizers. It can also be used on top of a salad, or even as a main course, if you're looking for light and healthy. *Keep in mind that this is a raw dish. Just the outer portion of the tuna is seared. Read more .... Ingredients:
1 lb fresh tuna steak (make sure it's at least 1 inch thick) |
2 t black sesame seeds |
2 t regular sesame seeds |
1 t fresh cracked black pepper |
1 1/2 t sesame oil |
wasabi sauce |
1/4 cup soy sauce |
1 tsp prepared wasabi |
garnish |
pickled ginger |
Directions:
1. Allow the tuna to rest at room temp for about 30 minutes to an hour before you begin
2. Combine the sesame seeds and pepper on a plate
3. Cut the tuna steak in half, making 2 sections about an inch thick by about 4 or 5 inches long
4. Coat the fish lightly with some sesame oil, and dredge in the seed/pepper mix
5. Place the remaining oil in a non stick pan and heat on medium high - high
6. When ready, sear the tuna on each side quickly...about 20 - 30 seconds each side
7. Remove from the heat and slice into 1/4 inch pieces
8. Mix the wasabi with the soy sauce until you get it just the way you want it. I like my wasabi kickin', so it looks almost like a mustard when it's ready...enough to make your nose run and your eyes water!
9. Serve with pickled ginger
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