Black & White Sesame Seared Tuna

3
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"Fresh tuna is wonderful to cook, and it takes literally just a few minutes and is delicious. The secret is a very HOT pan. Tuna should be served medium rare to rare (pink to red on the inside, but warm). My apologies for a very bad picture - it was very good and looked better in person. This is a simple coating, with a little brush of sesame oil and mustard for a little tang. Add, make sure the rest of your dinner is ready, because in 5 minutes, your tuna will be done. I serve this with my Wasabi Shallot Mashed Potatoes (also here on Zazz). Note: I understand that not everyone can get fresh tuna, but even some of the frozen tuna is not too bad - just watch for the sales; that is when I buy mine. This recipe serves 2-4 people depending on much seafood you serve to each person. I usually double this recipe for a group of 4 - we love seafood."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (276 g)
  • Calories 561.6
  • Total Fat - 32.7 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 88.4 mg
  • Sodium - 1282.1 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 3.3 g
  • Sugars - 0.1 g
  • Protein - 59.6 g
  • Calcium - 240.2 mg
  • Iron - 5.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.5 mg

Step 1

Tuna ... Take the tuna out of the refrigerator ... never cook COLD seafood. Let it rest to take the chill off.

Step 2

Coating ... Mix the sesame oil, mustard, and salt together and set to the side. Then mix the sesame seeds and peppercorns together and transfer to a small flat dish or pie plate. Brush one side of the tuna with the oil/mustard mix and then press into the sesame mix. Flip, brush the other side with the oil/mustard mix, flip, and back into the sesame mix. Make sure to coat the fillets well.

Step 3

Sear ... Add the oil to a large saute pan (preferably NOT non-stick if possible). Bring to high heat; and remember, the tuna cooks quickly and most importantly in a hot pan. Add the tuna and cook 1-2 minutes at the most, until you see the bottom and edges of the tuna turn opaque. Flip, and another 1-2 minutes, closer to 1 and the tuna is done. Now, obviously this will vary on the thickness of the tuna. I like mine medium rare, but you decide how you like yours. Remember, remove the tuna to a serving platter and cover with foil for a couple of minutes before serving.

Step 4

Serve ... After the tuna rested a few minutes, slice up or serve a whole fillet per person. I like to serve mine over a bed of my Wasabi Shallot Mashed Potatoes and Sesame Green Beans, but add your favorite side dishes. ENJOY!

Tips & Variations


No special items needed.

Related

Maito

Absolutely delicious, it doesn't get better than this. We are lucky to get really good fresh tuna at the Japanese grocer, even if it is a bit of a drive. I did use more sesame seeds, and like my seared tuna rare, which equates to the meat just barely turning white around the edge, for me - about 20 seconds per side. I like to make small slices out of it, like the restaurants do, and then simply dip them in soy sauce to really enjoy its flavor (therefore, I added no salt to this).

review by:
(14 Apr 2015)