Recipe by The Flying Chef
Tuna steaks with a sesame seed crust served with a Japanese dipping sauce. Very easy, quick and healthy meal to prepare.
Top Review by Sammycakes
This was great! Loved it. Added much more wasabi than called for. I didn't notice until after I had made the sauce about the note about mirin and that it can be sweet in the cheaper versions. The sauce was sweet but it was SO GOOD. Loved it! The tuna was awesome with the seasame seeds.
Would make again after finding a better mirin.
- olive oil
- 4 tuna steaks
- sesame seeds (I haven't listed quantity as it will vary for size of steaks, but enough to cover one side of tuna)
- 18 g paste miso
- 3 tablespoons mirin
- 3 tablespoons sake
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 2 teaspoons Japanese soy sauce
- 1⁄4 teaspoon wasabi
Directions See How It's Made
- The above ingredients can be found in a lot of regular grocery stores. But you will find them in just about any Asian grocery store. There are imitation mirins out there, which are without alcohol they are fine but tend to be sweeter I would use less if buying these.
- Cover one side of tuna completely with sesame seeds and place steaks back in fridge.
- Combine all the other ingredients in a saucepan heat until blended and sugar has dissolved. Leave on low heat to keep warm.
- Heat some olive oil in a fry pan, place Tuna sesame seed side down cook for 4 minutes turn over and cook on the other side for a further 4 minutes. Tuna should be pink in the middle so vary cooking time for how thick the cut is. You can cook it all the way through if preferred, but the tuna will be a lot drier and tough.
- Serve tuna on plate with dipping sauce in separate small serving bowls.
- I served mine with spinach topped with a roasted sesame seed dressing.
- For a photo visit http://the-best-recipes.blogspot.com/.