Saturday, March 23, 2019

Sesame Seared Tuna with Lime Ginger Vinaigrette




And true to the book’s goal, I didn’t use a recipe to develop the Lime-Ginger Vinaigrette for the Sesame Seared Tuna. After a quick check in the refrigerator, I had one good key lime and a nub of ginger…so following Ruhlman’s ratio for 3 parts oil to 1 part vinegar, I whisked together this concoction.

Ingredients:

Serves 4 as appetizer
  • 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)


Instructions:

  1. 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.
  2. 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.
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full recipe here: steamykitchen.com