Sesame Crusted Seared Tuna
Ever since making this dish up for a friend one night, the flavours have made a permanent spot in my mind (and tastebuds). An immediate hit with anyone who tastes it, this refreshing and vibrant dish is the ultimate way to serve tuna.
The most refreshing green salad
The salad I originally paired the tuna with was also made up on the spot but has since become my favourite salad. It’s crunchy, refreshing, vibrant and only 3 ingredients! The thin slices of green apple, cucumber and spring onion make it easy to pick up with a slice of the seared tuna, dip in the sauce, and enjoy as one.
If you are preparing the salad in advance, add a spritz of lime or lemon juice. This will assist the apples stay fresher for longer without browning so much.
The salad also keeps in the fridge for a few days, although best eaten fresh. Just keep the dressing seperate so it doesn’t become soggy.
The secret ingredient: The Salty Greek
We know how tantalising sesame crusted tuna is – but it’s the addition of the salt, herbs and spices from The Salty Greek that takes it to the next level. We recommend putting The Salty Greek in a spice mill to grind the blend to a finer consistency. This allows it to combine with sesame seeds in a more integrated way, as compared to using the blend straight from the jar which delivers a bolder flavour. It’s up to your preference.
For the chilli lovers
Try using chilli flakes, Japanese 7 spice (Shichimi Togarashi) or chilli oil for more ‘bite’ in the dressing/sauce.
Tips for cooking the tuna
The perfect tuna steak is seared on the outside – only a few millimetres – and rare on the inside. As tuna is such a lean fish, it’s essential not to dry it out by overcooking. As the fish is eaten mostly raw, you must choose sashimi grade tuna – often from a fishmonger. Check that the flesh is moist but not slimy, and smells clean (like the ocean) but not “fishy”. Cooking times are dependant on the thickness of your tuna steaks – between 30 to 90 seconds per side. If you do veer on the side of overcooked, the sauce has got your back to cover the dryness.
If you don’t have sashimi tuna, but still want to experience the flavours, then try canned tuna.
The story behind the recipe
I first made this dish on the fly when a close friend came over for a low-key dinner after work. With not a lot of time to prepare anything and lots to catch up on, this dish came together effortlessly – within 20 minutes we were sitting together raving how good it was. My favourite recipes are ones where you don’t have to be so precise – a bit of this, a bit of that, taste as you go, adjust this, add that.
Since then, I’ve paired this herby sesame crusted seared tuna with different sides, including:
With cold soba noodles and a cucumber salad,
As the protein for a poké bowl,
Wrapped in nori seaweed chips, and
Served in puffy rice paper crisps.
Ingredients
Tuna & Dressing
Sesame oil
Sesame seeds
Soy sauce
Tuna steaks
The Salty Greek seasoning
Optionally:
Rice wine vinegar
Chilli flakes or oil
Salad
Green apple
Spring onion
Cucumber
Recipe Steps
To make the Tuna Steaks
Add sesame seeds to a plate. Sprinkle the The Salty Greek – using the mini spoon or a spice mill. Mix to combine, ensuring there is an even blend of seasoning to your taste preference.
Pat the tuna steaks with a paper towel to dry the surface. Coat the tuna steaks with the seasoned sesame seed mix. Do not discard this mix!
Tip: As the tuna is fragile, try using a spoon to cover scoop the mixture over the top and sides to avoid impacting it with tongs.
Heat a frying pan/skillet over a medium-high heat, adding sesame oil to cover the base.
Tip: You want the heat high to sear the tuna quickly.
Gently place one steak at a time in the hot pan – approximately 30 to 90 seconds depending on the thickness of the steak and sear until the sides are just browned. In between, add more sesame oil as needed to cover the base of the pan.
Tip: Some sesame seeds may fall off but this is okay – it will add to the dressing later.
When the final tuna steak has been cooked and set aside, add The Salty Greek/sesame mixture from Step 2 to the pan. Add more sesame oil and a splash of soy sauce. Mix together, checking for flavour and consistency. Let this cook on medium-high heat until the sesame seeds release their fragrances from being toasted.
Optionally add in rice wine vinegar to create a more balanced sauce, and chilli flakes or oil for a pop of heat. Adjust the quantities to taste, and lower the heat as needed. It should be slightly thickened from simmering down for a few minutes.
Transfer the sauce from the pan to a bowl or vessel to pour, letting it cool down slightly before serving.
Read above for serving suggestions – the best way is to get a mix of everything: tuna, salad and sauce in one bite.
To make the Salad
Thinly slice the cucumber and green apple in rounds – a mandolin helps achieve thin, even slices.
Stack pieces of the green apple together to cut into matchsticks, discarding the centre pieces where the seeds are.
Thinly slice the green stalks of spring onion – a 45° angle is best for creating longer pieces.
In a shallow bowl or platter, toss the apple, spring onions, cucumbers to combine.
Tip: Only dress the salad immediately before serving, in small quantities as the thin pieces will become soggy quickly. A better idea is to have the dressing separately on the table for individuals to self-serve, or pour in a small bowl to dip the tuna and salad in together.
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