Rare tuna has become a most favorite dish in our family. Luckily, we have had access to sushi quality fish, which makes this recipe absolutely delicious. Serve with Japanese rice. We normally serve an Asian-style crunchy salad to start the meal.
Toasted Sesame and Ginger-Crusted Tuna
- 2 teaspoons wasabi powder
- 1 ½ tsp of water
- ½ cup (1stick) unsalted butter, softened
- 4 whole scallions, minced
- 2 – 3 cloves garlic, minced
- 1 tablespoon Dijon-style mustard
- 1 teaspoon sugar
- 2 egg yolks
- 1 ½ tablespoons minced fresh ginger
- ½ cup (for crust) plus 1 tablespoons (for sauce) toasted sesame seeds
- 1 cup cried bread crumbs, plain or seasoned
- 4 tuna steaks (6 – 7 ounces each)
- ½ cup tamari sauce
- ½ cup orange juice
- 3 tablespoons olive oil
- In a glass mixing bowl, combine the wasabi powder and the water. Mix until a paste forms.
- Add the softened butter, scallions, garlic, mustard, sugar, egg yolks, ginger, ½ cup of sesame seeds, and the bread crumbs. Mix together well.
- Rinse the tuna steaks and pat with paper towels until the steaks are very dry.
- Divide the wasabi-crumb mixture in four pieces, and then each piece in half. Pat the mixture onto each steak, covering each side well.
- In a small bowl, combine the tamari, orange juice, and remaining two tablespoons of sesame seed.
- In a skillet over medium-high heat, heat the olive oil. When the oil is hot, add the tuna to the skillet. Turn the steaks over after 1 ½ minutes, so that a crust should begin to form and turn brown on each side. For us, I let the steaks cook no more that about 2 – 3 minutes on each side. If you want them more done, lower the heat and cook 5 minutes on each side.
- Serve the tuna hot with a drizzle of the tamari sauce.
Photo by atl10trader