Sesame Crusted Ahi Tuna Recipe

Inspired by Max Downtown

Time40m

Serves2

miso corn polenta, nardello peppers, charred broccolini, mushroom xo sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sesame Crusted Ahi Tuna and Accompaniments

2 pieces ahi tuna steaks

1 cup Sesame seeds

2 tbs olive oil

2 tbs Miso paste

1 cup Cornmeal

4 cups water

2 pieces Nardello peppers

1 bunch broccolini

1 cup mushroom XO sauce

to taste Celtic sea salt

to taste black pepper

Method

Preparation Steps

Prepare the Miso Corn Polenta

In a saucepan, bring the water to a boil. Gradually whisk in the cornmeal and miso paste. Reduce the heat to low and cook, stirring frequently, until the polenta thickens (about 15-20 minutes). Season with salt and pepper to taste.

Prepare the Vegetables

While the polenta is cooking, slice the Nardello peppers and char them in a hot skillet with a little olive oil until tender. In the same skillet, add the broccolini and sauté until charred and tender. Season with salt and pepper.

Crust the Ahi Tuna

Pat the ahi tuna steaks dry with a paper towel. Press each steak into sesame seeds on both sides until well-coated. Heat the remaining olive oil in a skillet over medium-high heat.

Cook the Ahi Tuna

Add the sesame-crusted tuna steaks to the skillet and sear for about 1-2 minutes on each side for medium-rare, adjusting the time for desired doneness.

Plate the Dish

On each plate, create a bed of miso corn polenta, top with the charred Nardello peppers and broccolini, place the seared tuna on top, and drizzle with mushroom XO sauce.