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Black Sesame Tuna with Soy & Ginger Vinaigrette

Category: Main Courses
Serving Size: 2 Entrees

Black Sesame Tuna

  • 12 ounces fresh tuna, cut into 2 portions
  • salt and pepper to taste
  • 1/2 cup black sesame seeds
  • 2 tablespoons grape seed oil
  • 1 cup quick pickled cucumbers (recipe below)
  • 4 tablespoons soy & ginger vinaigrette (recipe below)
  • 2 teaspoons wasabi tobiko roe
  • 2 pinches prepared seaweed salad

Season the tuna with salt & pepper. Coat the tuna in the black sesame seeds on all sides. In a heavy skillet, heat the grape seed oil over medium/high heat. When wisps of smoke are emitted from the pan, carefully add the tuna steaks. Sear one minute on all sides. Remove and let rest. In the center of each plate, place the cucumber salad. Thinly slice the tuna, and fan the tuna around the salad. Pour 2 tablespoons of the sauce over each of the sliced tunas. Garnish each plate with wasabi roe and the seaweed salad.

 

Soy and Ginger Vinaigrette

  • 2 tablespoons ginger, grated
  • 1 green onion, thinly sliced
  • 2 tablespoons garlic, chopped
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 3/4 tablespoons sriacha (chili sauce)
  • 1/2 cup soy sauce
  • 1/4 white wine vinegar
  • 1/2 lime, juiced & zested

Mix all ingredients together, making sure all of the sugar has dissolved.

 

Pickled Cucumber

  • 1/4 cup rice wine vinegar
  • 1 1/4 tablespoons sugar
  • 1/4 tablespoon soy sauce
  • 1/4 tablespoon fish sauce
  • 1/2 teaspoon red pepper flakes
  • 1/2 English cucumber

Mix all ingredients, except for the cucumbers. To prepare cucumbers, strip the skin with a vegetable peeler. Cut in half long ways. With a teaspoon, scrape out the seeds. Slice cucumber halves into ¼ inch slices. Pour brine over cucumbers, and store.

 


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