Jimi
08-09-2005, 09:49 PM
The other night, as I've said, I went to a very expenseive restaurant, and had one of the best versions of sasame crusted ahi in my life. I've since gotten the recipe, so I thought I'd share. This is definitely worth the attempt, so do try if you like tuna.
Sauce:
1 Lemon
1 Lime
1 Orange
4 Tablespoons rice vinegar
4 Tablespoons soy sauce
4 Tablespoons sugar
1 to 3 small Thai chilies
Garnish (rosemary, basil, something that represents what you're trying to convey)
Halve the lemon, lime, and orange and use a grapefruit knife to
remove the seeds and cut the pulp from the skin. Be careful not to
include any of the white pith. Discard seeds and skins. In a blender,
manually pulse the citrus pulp and other ingredients until think, but
not finely pureed. Set aside and keep at room temperature.
Tuna:
1/4 cup white sesame seeds
1/4 cup black sesame seeds
4 six-ounce pieces thick-cut ahi tuna steaks
kosher salt and pepper to taste
2 teaspoons peanut oil
Mix sesame seeds together in a shallow pan. Season the ahi with salt
and pepper, then dredge in the sesame seeds, pressing the seeds into
the fish so they stick. In a large sautee pan or a wok, heat the peanut
oil until almost smoking. Sear the tuna steaks for about 30 seconds
on each side; the center should stay rare. Remove from pan.
Sauce:
1 Lemon
1 Lime
1 Orange
4 Tablespoons rice vinegar
4 Tablespoons soy sauce
4 Tablespoons sugar
1 to 3 small Thai chilies
Garnish (rosemary, basil, something that represents what you're trying to convey)
Halve the lemon, lime, and orange and use a grapefruit knife to
remove the seeds and cut the pulp from the skin. Be careful not to
include any of the white pith. Discard seeds and skins. In a blender,
manually pulse the citrus pulp and other ingredients until think, but
not finely pureed. Set aside and keep at room temperature.
Tuna:
1/4 cup white sesame seeds
1/4 cup black sesame seeds
4 six-ounce pieces thick-cut ahi tuna steaks
kosher salt and pepper to taste
2 teaspoons peanut oil
Mix sesame seeds together in a shallow pan. Season the ahi with salt
and pepper, then dredge in the sesame seeds, pressing the seeds into
the fish so they stick. In a large sautee pan or a wok, heat the peanut
oil until almost smoking. Sear the tuna steaks for about 30 seconds
on each side; the center should stay rare. Remove from pan.