Sesame Crusted Albacore Recipe

Name: Cardero's Restaurants Sesame Crusted Albacore Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 pieces Albacore tuna steaks; 1 cup Sesame seeds; 1 tbs Soy sauce; 1 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 cup Dried seaweed (wakame); 2 tbs Rice vinegar; 1 tbs Sesame oil; 1 tsp Soy sauce; 1 cup Cucumber, thinly sliced; 1 tbs Sesame seeds (for garnish); 2 tbs Dijon mustard; 1 tbs Soy sauce; 1 tsp Honey; 2 tbs Tobiko (fish roe)

Inspired by Cardero's Restaurant

Time30m

Serves2

seaweed salad, soy mustard, tobiko

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Ingredients

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For the Sesame Crusted Albacore

2 pieces Albacore tuna steaks

1 cup Sesame seeds

1 tbs Aged soy sauce

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

For the Seaweed Salad

1 cup Dried seaweed (wakame)

2 tbs Rice vinegar

1 tbs Toasted sesame oil

1 tsp Aged soy sauce

1 cup Cucumber, thinly sliced

1 tbs Sesame seeds (for garnish)

For the Soy Mustard

2 tbs Dijon mustard

1 tbs Aged soy sauce

1 tsp Honey

For the Tobiko

2 tbs tobiko (fish roe)

Method

Preparing the Sesame Crusted Albacore

Prepare the Tuna

Season the albacore tuna steaks with soy sauce, salt, and black pepper. Coat each steak with sesame seeds on all sides.

Cook the Tuna

Heat olive oil in a skillet over medium-high heat. Sear the sesame-crusted tuna steaks for about 1-2 minutes on each side for medium-rare doneness. Remove from heat and let rest before slicing.

Making the Seaweed Salad

Rehydrate the Seaweed

Soak dried seaweed in water for about 10 minutes until rehydrated. Drain and squeeze out excess water.

Mix the Dressing

In a bowl, whisk together rice vinegar, sesame oil, soy sauce, and add the cucumber slices.

Combine

Add the rehydrated seaweed to the bowl and toss everything together. Garnish with sesame seeds.

Preparing the Soy Mustard

Make the Sauce

In a small bowl, combine Dijon mustard, soy sauce, and honey. Mix well until smooth.