Prep 20 mins
Cook 5 mins
From Michael Ruhlman’s cookbook, Ratio.
- 3 tablespoons black sesame seeds
- 3 tablespoons white sesame seeds
- 2 pieces tuna fish fillets (about 1 pound)
- 1 teaspoon wasabi paste
- 1 tablespoon cooking oil
- 1 tablespoon freshly squeezed lime juice (or other vinegar)
- 1 teaspoon grated fresh ginger
- 3 tablespoons olive oil, avocado oil (or other oil)
- salt and pepper
- 2 large handfuls salad greens (optional)
- In a shallow bowl, add the black and the white sesame seeds. Pat the tuna very dry. smear a bit of wasabi paste on both sides of the fish. Season the fish with salt and pepper.
- 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 minutes then flip the tuna. Cook 2 minutes, then flip the fillets to its side to cook 1 minute. Flip one more time to cook the other side for 1 minute so that you have a good sear on all sides, taking 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.
- Slice the fish into thin slices and arrange on a plate. Drizzle some of the lime-ginger vinaigrette over the fish. Toss the remaining lime-ginger vinaigrette with salad greens, if desired.