How are you handling the coronavirus challenges? It’s a scary and difficult time, that’s for sure. But I’m trying to make some proverbial lemonade by upping my cooking game. Yes, a few times a week, I’m making a restaurant quality dinner at home.
I was lucky to have sashimi grade tuna in the freezer (from my Community Supported Fishery, Sitka Salmon—thanks guys!). Along with the black and white sesame seeds already in the cupboard (for my White Wheat Slider Rolls). I didn’t even need to go shopping–especially nice in the days of grocery washing!
The recipe was super simple, just roll the tuna in sesame seeds and sear. Serve with a three ingredient sauce. I thought my husband, who’s in sushi withdrawal (first world problems, I know) had gone to heaven! Once I tasted, I was pretty excited too!
Are you learning anything new about yourself from the Covid crisis? Well, I’ve learned that I’m a really spontaneous cook. Until now, I didn’t realize how often I popped into the store for just an item or two. So now I’m focused on using up things that I have around, making substitutions for things I’m missing and planning ahead. It’s something I know I should keep doing when this is all over.
- 3 Tablespoons black sesame seeds
- 3 Tablespoons white sesame seeds
- 24 ounces sashimi grade tuna (see note)
- 2 Tablespoons oil
- Salt, pepper
- 3 T soy sauce,
- 3 T lime juice
- ½ teaspoon dried ginger
- Whisk together sauce ingredients and set aside.
- In a shallow dish, combine the black and white sesame seeds and stir to mix.
- Pat tuna dry. Season with salt and pepper and dredge in the sesame seeds, coating the tuna evenly.
- Pour oil into a frying pan on medium-high heat, and heat until the oil is starting to smoke. Place tuna in the pan and cook until the white sesame seeds start to turn golden underneath, about 1 minute. Turn the tuna and cook the other side about another minute. (Mine was roughly triangular, so I browned on 3 sides).
- Transfer the tuna to a cutting board and cut into 1⁄4-inch-thick slices. Arrange the tuna on individual plates, overlapping the slices. Serve immediately using the sauce for dipping or pouring over the slices.
If needed, cut tuna into 12-ounce “logs” or 6-ounce steaks
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 161mgSodium: 1075mgCarbohydrates: 7gFiber: 2gSugar: 0gProtein: 41g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
- Eton Mess Bar #SpringSweetsWeek
- Low-Carb Salmon BLAT Lettuce Wrap