Prep 20 mins
Cook 10 mins
This is a combination of two recipes I found while looking around on the internet. One didn't have the sesame seeds and one had the sauce I wanted. So I mixed ideas. If your tuna isn't bright red and it flakes apart you won't want to use it for this dish. I am finding if it isn't the right color and isn't fresh it does not taste right. I have purchased steaks in individual plastic packs that have been pre-frozen from the fish counter with good results. In the picture you see it with a vegetable it is Stir-fried Zucchini With Hoisin Sauce.
- 2 ahi tuna steaks, 1/2 lb, 1-inch thick
- 1⁄2 cup white sesame seeds, toasted
- 1 tablespoon coriander seed, crushed (or 1/2 tablespoon coriander powder)
- 1 teaspoon coarse salt
- 1 teaspoon pepper
- 1 tablespoon oil (vegetable, corn, canola, etc.)
- 1 tablespoon sesame oil
- 1⁄2 cup water
- 2 tablespoons wasabi paste
- 1⁄3 cup soy sauce (I use reduced sodium)
- 2 tablespoons vegetable oil
- 1 1⁄2 teaspoons sesame oil
- 1 tablespoon dry sherry
- 1 1⁄2 teaspoons fresh gingerroot, minced
- 4 green onions, thinly sliced
- 1 cup daikon radish, grated use large holes on cheese grater
- Grate Daikon radish first, prep two plates with the radish laid out in a thin layer large enought to place a tuna steak on, leave out so it can get to room temperature (it isn't as good cold).
- Mix together all sauce ingredients and set them aside.
- Rinse tuna under cold water and pat dry.
- Place sesame seeds, coriander, salt, and pepper into a bowl large enough to dip the steaks into. Mix the ingredients well.
- Dip both sides of steaks into spice mix pressing down lightly to help the spices stick to the steaks.
- Warm sesame, and regular oil in deep 10" (I use a non-stick) frypan over medium high heat(gas 8) until they're shimmery.
- Carefully place both steaks into oil.
- Keep an eye on the side of the steaks, when they start to slightly brown turn them over and brown the other side.
- When done transfer steaks to cutting board and slice into 1/2" strips.
- Then place on beds of daikon radish and pour half of sauce over each steak.
- I usually serve this with a side of jasmine rice, or my recipe for wasabi mashed potatoes.
This was very easy to prepare and the tuna came out just right. The sauce had good potential, but I think the 3 1/2 Tbs of wasabi was too much. Maybe 3 1/2 tsp would have been better. DH and I are not wimpy in the heat and spice department, but the sauce burned our noses, making the tuna hard to eat. If the wasabi was reduced, I think the sauce would be very good. We skipped the daikon radishes. I served with Recipe #225328 225328, which paired nicely as a side.