Sesame Crusted Ahi Tuna with Asian Dipping Sauce– 2 servings
2 tuna steaks
¼ cup soy sauce
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar (unseasoned)
1/16 teaspoon ginger
1/16 teaspoon garlic powder
¼ cup black and white sesame seeds
1 tablespoon canola oil
Sriracha hot chili sauce
In a small bowl combine soy sauce, honey and sesame oil. Divide mixture into two equal halves. One half will be the dipping sauce. The other half will be the marinade. Add 1 tablespoon rice wine vinegar to the dipping sauce and set aside. Pour the marinade into a small casserole dish, just large enough to hold 2 tuna steaks. Add ginger and garlic powder, then add the tuna. Using tongs, gently turn the steaks over several times to coat in the marinade. Place in refrigerator for 30 minutes.
After refrigerating for 30 minutes turn the tuna over and set the tuna on the kitchen counter for 30 minutes (so the tuna won’t be ice cold when you sear it). Spread sesame seeds on a plate. Remove from marinade and coat each side with sesame seeds.
To sear, heat a cast iron skillet to screaming hot. Add canola oil and swirl in pan. The oil should ripple. With tongs, gently add both tuna steaks. For rare: Sear for 30 seconds on each side. For medium rare: Sear for 1 minute on each side. To serve, decorate plate with dots of wasabi paste and Sriracha hot chili sauce. Place a few slices of pickled ginger on the plate. Pour dipping sauce into two decorative mini bowls. Thinly slice tuna steaks and fan out on plate.
Published in The News and Neighbor on July 7, 2013