Sesame Crusted Seared Tuna & Ponzu Sauce
This is a tale of my love/hate relationship with Chinatown.
- Crowded sidewalks where people seem to find sheer enjoyment in blocking traffic by standing still, dead smack in the middle.
- The language barriers like the time I asked the old Chinese man who was tending the produce section if the leafy vegetable in my hand were pea shoots, he stared at me blankly then laughed hysterically.
- That when I ask the fish monger “What type of fish is that?” he replies curtly, “Can’t you tell?”.
- Inexpensive produce where I can satisfy our shitake mushroom obsession for $3.50/lb.
- Inordinate amount of exotic ingredients like shrimp anchovy paste and Szechuan peppercorns.
- Inexpensive and fresh sushi grade tuna for $6.40/lb.
|2||two-inch thick sushi grade tuna steaks|
|1||cup black sesame seeds|
|3/4||cup toasted sesamed seeds|
|3/4||cup wasabi sesame seeds (optional)|
|100% pure sesame oil|
- In a shallow bowl large enough to fit the tuna steak, combine all three sesame seeds. Brush sesame oil on each tuna steak and coat all sides generously with the sesame seeds. Heat sesame oil in a large skillet over medium to high heat. Use enough oil to coat the pan. When the oil is very hot (usually a little smoke will come out from the skillet), place the tuna on the skillet for about 30 seconds on each side. Use tongs to hold the tuna and sear all six sides. Place tuna on a plate and cool in the refrigerator for about 20 minutes. Serve with ponzu sauce and a side salad of pea sprouts topped with a citrus vinaigrette.
Ingredients (ponzu sauce):
|3/4||cup fresh lemon juice|
|1/3||cup fresh lime juice|
|1/4||cup rice vinegar|
|3||Tbsp premium quality soy sauce|
|2||2-inch strips of dried kelp|
|chopped scallions for garnish|
- Whisk together all ingredients in a bowl. Cover and refrigerate for at least an hour before serving. Ponzu sauce will keep in the refrigerator for several days.