Delicious recipe and instructions for how to pan sear tuna steak coated in sesame seeds. Great avocado wasabi puree dip to go along with the tuna.
The first dish on our Finally a Night Out! Dinner Party was this tuna plate. I love sushi and tuna is one of my favourite fish to have on a sushi plate. I also love it pan seared, in ceviche, I even love it in macaroni salad and in a sandwich! For this dish it is necessary to get sushi grade tuna.
The middle of the pan seared tuna will be raw and it is essential to make sure that this fish is fresh enough and prepared so that it can be eaten raw. I go to a local sushi restaurant where I can purchase sushi grade steaks of tuna. They look amazing!
When preparing the tuna to be seared, it is important to cut the fish in even strips. In doing these there will be some ‘scraps’ but with tuna there is no scraps, that is why I made this soy ginger marinade. It has lime juice and is prepared in such a way that it resembles a ceviche.
Cut the tuna in 1 inch strips. Use the remaining edges for the minced tuna marinade.
The avocado wasabi puree is a snap to make, containing only three ingredients and it is a perfect dip/spread for the seared tuna. You can add as much wasabi as your taste buds prefer! Not knowing the preference of the guests around the table, I made it a little on the milder side, but it could easily be made to shoot right up the nose.
Heat the oil a skillet over medium high heat. To sear the sesame coated strips of tuna steaks, take some long tongs and slowly lower the tuna into the skillet. I find that lowering it slowly, particularly right at the point that it touches the oil, helps to keep the tuna and sesame seeds from sticking to the pan. Turn the tuna every 30 seconds until all sides have been seared.
Pan Seared Sesame Tuna with Avocado Wasabi Puree
Pan Seared Tuna
- 2 sushi grade tuna steaks 1 inch thick
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 2 tbsp oil
Avocado Wasabi Puree
- 2 avocados
- 1 tsp wasabi paste (or amount to your taste)
- 1/3 cup light soy sauce
- juice 2 limes
- 1 tsp fresh grated ginger
- 1/4 tsp dried chilies
- 1/4 cup salmon roe
- Cut the tuna into 1 inch strips. Coat them in a mixture of black and white sesame seeds. Mince the remaining tuna into 1/4 inch pieces and mix them in the marinade of soy sauce, grated ginger, dried chilies, and juice of 1 lime.
- To prepare avocado sauce, mix avocado, wasabi and juice of 1 lime in a food processor till smooth. This is best used within one hour of preparation as the dip discolours quickly.
- Heat oil in a skillet over high heat. Slowly place the coated tuna steaks in the skillet and sear for about 30 seconds per side.
- Slice the tuna diagonally and serve with the marinated tuna, avocado dip and salmon roe.