What I've Been Cooking Lately: Sesame Seared Tuna

To be honest, this time, when I say "what I've been cooking lately," I actually mean "what my husband's been cooking lately."

He's been on a seared tuna kick. I fully support this. Mainly by completely vacating the kitchen so that he can cook me dinner uninterrupted. But also by climbing on chairs so that I can reach and disarm the smoke alarm that goes off every time there is any searing going on in the kitchen. I'm a good wife like that.

I should have cut this steak in half so you could see the lovely pink of the tuna in the middle. But, still, you get the idea.

Sesame Seared Tuna

Makes 2 servings

2 tablespoons soy sauce

1 1/2 teaspoons mirin (Japanese sweet wine)

1 1/2 teaspoons honey

1 tablespoon sesame oil

1 1/2 teaspoons rice wine vinegar

2 (6 ounce) tuna steaks

1/4 cup sesame seeds

Wasabi paste

1 1/2 teaspoons olive oil

In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.

Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.

Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Source:

allrecipes.com