Sesame Crusted Ahi Tuna with Asian Dipping Sauce
2 tuna steaks
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar (unseasoned)
1/16 teaspoon ground ginger
1/16 teaspoon garlic powder
¼ cup black and white sesame seeds
1 tablespoon canola oil
Garnish: Sriracha hot chili sauce, Wasabi paste, and pickled ginger
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 marinade into a small casserole dish, just large enough to hold 2 tuna steaks. Add ginger and garlic powder, stir, then add tuna. Using tongs, gently turn the tuna over several times to coat in marinade. Place in refrigerator for 30 minutes.
After refrigerating for 30 minutes turn tuna over and set casserole dish on kitchen counter for 30 minutes (so the tuna won’t be ice cold when you sear it). Spread sesame seeds on a plate. Remove tuna from marinade and coat each side with sesame seeds.
To sear: heat a cast iron skillet until it is screaming hot. Add canola oil and swirl in pan. The oil should ripple. With tongs, gently add both tuna steaks to pan. For rare: Sear 30 seconds on each side. For medium rare: Sear 1 minute on each side. To serve, decorate plate with dots of Sriracha hot sauce and Wasabi paste. Place several slices of pickled ginger on the plate. Pour dipping sauce into two decorative mini bowls. Thinly slice tuna steaks and fan out on plate. Makes 2 enter servings or 4-6 appetizer servings. Enjoy!
Published in The News and Neighbor on June 22, 2022.