Quick, Easy, Gourmet, Seared, Sesame Crusted Ahi Tuna, naturally gluten free
One of my December 2015 recipes for National Foundation for Celiac Awareness, now Beyond Celiac.
Seared Tuna in a sesame crust has become one of the latest dishes to appear on many menus. I first tasted it some years ago and make my own version. I like to buy frozen, vacuum packed, wild Ahi tuna when it goes on sale - normally in Shaw's Supermarkets. I look for an almost rectangular piece of about ½ lb weight that I then cut into 2, long rather than fat, strips. Visualize what size would be best for a mouthful appetizer. Fresh, wild would probably be even better, but far more expensive and quite honestly, the frozen, vacuum packed wild is still wonderful. I had bought fresh imported tuna from a reputable market and it was horrible, so I now stick with Shaw's frozen. And personally I don’t like the taste and texture of a fresh tuna steak almost completely cooked. This is rich, so one 6-8 oz steak between two people was ample as a meal rather than party appetizer.
A local restaurant served it on a fried wonton wrapper (not for us!), with Wasabi Aioli, avocado and Ponzu sauce. Wasabi paste is available in some markets, it is really like a very strong horseradish, and would be mixed with mayonnaise to make an aioli. Ponzu sauce is a citrus soy sauce, normally not gluten free so I make my own. I also buy a sweet, mildly spicy Spring Roll dipping sauce, that I drizzle on slices (Maesri brand). You can serve thin slices on sliced cucumber, sliced Gala apples or the small inside lettuce leaves, cool and crunchy.
this makes about 20 -25 thin slices for an appetizer.
Or for 2 people with salad as a meal, but still sliced.
1 x 8 oz (225g) raw piece of tuna, no more than ¾ inch thick for these cooking times, cut as above.
1 Tbsp (15 ml) black sesame seeds
1 Tbsp (15 ml) white sesame seeds
1 tsp (5 ml) freshly ground black pepper (abut 50 grinds in my pepper mill)
1 tsp (5ml) Smoked Spanish Paprika, lovely smoky flavor with slight bite of heat. I buy mine at Penzey's.
¼ tsp salt or more to your taste
½ – 1 tsp Hot Pepper Jelly (I buy Trappist brand, nice bite of heat without rawness of Jalapeño – optional)
peanut oil, olive oil to fry.
1. Mix sesame seeds, black pepper, smoked paprika and salt together in wide, shallow bowl – cereal bowl is fine.
2. Spread pepper jelly on both sides of tuna - optional
3. Press tuna strips down into sesame mix so it sticks to both sides. There is only just enough seed mix.
4. Heat non stick skillet over medium heat and add just enough oil to stop tuna sticking for searing.
5. Set the microwave timer for 45 seconds and place tuna in pan. Turn timer on.
6. When timer beeps, flip tuna to other side, another 45 seconds on timer. When timer beeps remove tuna from pan, let cool and chill (overnight is fine and easy for a party) before slicing thinly and serving. These timings make a steak barely cooked at the edges. I like to serve it on slices of cucumber for contrasting crush and coolness, drizzled with the Spring Roll dipping sauce.
7. Adjust salt and heat factor after first time of cooking. Use more or less of hot pepper jelly. If you use a lot of hot pepper jelly then drizzle with something like buttermilk ranch for contrasting coolness. More freshly ground black pepper or smoked paprika will add to heat.
I’ve seen recipe quoting lime or lemon rind in seasonings and drizzled with lime or lemon juice to serve. Others finely chopping fresh thyme or rosemary leaves – I’d use some orange rind for rosemary.
Recent chef on WMUR (no recipe given of course) topped sliced tuna with avocado wasabi drizzle (buy wasabi sauce , check it's gluten free and blend with ripe avocado until sauce) and served with ceramic spoon of 'Korean BBQ' sauce. Perhaps choose one of the spicy bbq sauces and add some tamari?
