I love meals that are quick to fix and taste like you spent way too much time preparing them. Tuna steak is one of those things. It is very versatile and is like a blank canvass able to take any flavor combinations you can think to use. It tastes great with a simple salt and pepper to spicy Cajun. Tonight I prepared it by covering it with sesame seeds and then drizzling a lime and ginger vinaigrette. Here’s what I did.
6 tablespoons sesame seeds (approximately)
2 Ahi tuna fish steaks
2 or 3 tablespoons light cooking oil
1 tablespoon freshly squeezed lime juice (or other vinegar)
1 teaspoon grated fresh ginger
3 tablespoons extra virgin olive oil
salt and pepper
Place sesame seeds in a shallow bowl or pie pan. Pat the tuna very dry. Smear a bit of wasabi paste on both sides of the fish. Don’t be shy with the wasabi. The cooking will tame it’s intense heat and really add to the flavor profile. Season the fish with salt and pepper. Then cover all sides of the tuna with sesame seeds. Place the steak in the bowl of sesame seeds and gently press to coat.
Heat a frying pan over medium-high heat and add the cooking oil. When the oil is shimmering, carefully lay the tuna fillets in the pan, not touching. Cook for 2 or 3 minutes then flip the tuna and cook 2 additional minutes Take care not to burn the sesame seeds. If the seeds start turning brown too quickly, lower the heat. Remove the fish to a plate.
In a small bowl, whisk together the lime juice, ginger and the oil. Season with salt and pepper to taste.
Drizzle some of the lime-ginger vinaigrette over the fish and serve with salad greens.