Seared Tuna Sashimi* Recipe
Sesame crusted sushi grade rare tuna with orange-soy glaze, pickled ginger and wakame salad
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Ingredients
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Tuna Preparation
Orange-Soy Glaze
Wakame Salad
Garnish
Method
Tuna Preparation
- 1
Prepare the Tuna
Pat the sushi grade tuna dry with paper towels. Season both sides with salt and black pepper.
- 2
Crust the Tuna
Spread sesame seeds on a plate and roll the seasoned tuna in the seeds, pressing lightly to adhere.
- 3
Sear the Tuna
Heat a non-stick skillet over high heat. Add a drizzle of oil. Once hot, sear the tuna for about 30 seconds to 1 minute on each side, until the sesame seeds are golden and the tuna is rare in the center. Remove from heat and let rest.
Orange-Soy Glaze
- 4
Combine Ingredients
In a small saucepan, mix soy sauce, orange juice, honey, minced ginger, and water.
- 5
Thicken the Sauce
In a separate bowl, mix cornstarch with a little water to create a slurry. Add this to the saucepan over medium heat, stirring constantly until the sauce thickens. Remove from heat and set aside.
Wakame Salad
- 6
Rehydrate Wakame
Soak dried wakame in warm water for about 10 minutes until rehydrated. Drain and squeeze out excess water.
- 7
Prepare Salad
In a bowl, combine rehydrated wakame, rice vinegar, sesame oil, cucumber, and carrot. Toss gently to mix.
- 8
Finish Salad
Sprinkle toasted sesame seeds on top of the salad and toss to combine.
Plating
- 9
Slice the Tuna
Using a sharp knife, slice the seared tuna into thin pieces.
- 10
Assemble the Plate
On a serving plate, arrange the tuna slices artistically. Drizzle the orange-soy glaze over the tuna. Serve with a side of wakame salad and garnish with pickled ginger.
