Sesame Crusted Tuna with Ginger-Soy Glaze and Pickled Vegetables.
Thissesame-crusted tuna dish features tender, seared tuna steaks coated in a crispysesame seed crust, drizzled with a flavorful ginger-soy glaze. Paired withtangy pickled vegetables, it’s a light yet satisfying meal perfect for lunch ordinner.
Ingredients
Ingredients for Crusted Tuna:
- 2 sushi-grade tuna steaks
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 2 tablespoons neutral oil such as grapeseed or vegetable oil
- Salt and pepper to taste
Ingredients For the Ginger-Soy Glaze:
- 1/4 cup soy sauce low sodium
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
Ingredients For the Pickled Vegetables:
- 1/2 cup thinly sliced carrots
- 1/2 cup thinly sliced radishes
- 1/2 cup thinly sliced cucumbers
- 1/2 cup rice vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Prepare the Pickled Vegetables: In a small saucepan, combine the rice vinegar, water, sugar, and salt. Heat until the sugar and salt dissolve, then pour over the sliced vegetables. Let sit for at least 30 minutes.
- Make the Ginger-Soy Glaze: In a small saucepan, combine the soy sauce, honey, rice vinegar, and grated ginger. Simmer over low heat until the glaze thickens slightly, about 5-7 minutes. Set aside.
- Crust the Tuna: Pat the tuna steaks dry with paper towels and season with salt and pepper. Press the sesame seeds onto both sides of the tuna, ensuring an even coating.
- Sear the Tuna: Heat a skillet over high heat and add the oil. Once the oil is hot, sear the tuna for 1-2 minutes on each side, until the sesame seeds are golden and crispy, and the tuna is cooked to your desired level of doneness.
- Slice and Plate: Let the tuna rest for a few minutes before slicing into thick slices. Arrange on a plate, drizzle with the ginger-soy glaze, and serve with the pickled vegetables on the side.
- Garnish and Serve: Garnish with fresh herbs, extra sesame seeds, and a final drizzle of glaze if desired.