Ingredients
- 600 grams Sushimi Style fresh tuna 3 - 4 cm thick pieces
- 4 tbsp sesame seeds toasted
- 5-6 tbsp olive oil extra virgin
- 2-3 tbsp sesame oil
- 2-3 cloves garlic
- salt
- black pepper
- 2-3 cm fresh ginger
- 3 sprigs fresh thai basil
- 2 tbsp soy sauce
- 1 tbsp dijon mustard
- 1 tbsp white vineger
- 2 lime leaves
- 1 thai peppers I use 2 but I like it spicy
Servings: people
Instructions
Seared Sesame Tuna Steaks
- Cover a serving plate with the sesame seeds and roll your piece of tuna so that they are coated evenly all on sides.
- Heat the 2-3 tbsp of olive oil with 1 tbsp of sesame oil in a frying pan on medium heat. *I use my Lodge cast iron skillet directly on top of my barbecue.
- Once sizzling, add the garlic, ginger, Thai peppers, lime leaves, salt and black pepper. Mix them around the hot oil, making sure not to burn any ingredients. After a brief 1-2 minutes, remove these items into a mixing bowl, trying to retain as much oil as possible in the frying pan.
- Then gently place the tuna steaks into the hot oil. After a brief 60 seconds - allowing the first side to sear about 3 - 4mm - use your prongs to gently flip your tuna steak to the opposite side. Again, searing it for 60 - 120 seconds.
- Next, place the tuna steaks directly on the barbecue to give them some nice grill marks. This will give the tuna a crisp texture. This should only take 30-45 seconds on each side. *Be careful not leave it on to long and over cook it.
Asian Spicy Soy Sauce
- In the mixing bowl with your roasted garlic, ginger, Thai peppers and lime leaves - Add the remaining 2 tbsp of sesame oil, 3 tbsp of olive oil, soy sauce, Dijon mustard, Thai basil and white vinegar. Mix everything, making sure to dissolve the mustard well.
- Last, remove your tuna steaks from the barbecue, place them on your serving plate and evenly pour the Asian spicy soy sauce over top.
Recipe Notes
Bon Profit!
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