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 Oriental 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.