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Prep Time: 32 Minutes Cook Time: 4 Minutes |
Ready In: 36 Minutes Servings: 2 |
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Entered for safe-keeping, from Sean Donnellan's Something Tastes Funny , recipe by Naidre Miller. This cookbook is for new cooks or non-cooks. It doesn't get much simpler than this. This can also be made as an appetizer by slicing cooked tuna thinly and serving on toast points with an avocado slice. The key is really fresh tuna if you don't want to be reminded of all that canned stuff from childhood. Marination time is included in the preparation time. Ingredients:
12 ounces yellowfin tuna steaks (2 steaks) |
2 tablespoons asian toasted sesame oil |
2 teaspoons soy sauce |
4 tablespoons sesame seeds, toasted |
1 tablespoon kosher salt |
2 sprigs cilantro, for garnish (optional) |
Directions:
1. Rub tuna steaks with sesame oil and soy sauce, cover, and return them to the refrigerator for 30 minutes.
2. Pour sesame seeds onto a plate and pat tuna steaks onto seeds to coat evenly.
3. Heat an iron skillet (or other heavy-bottomed pan) to medium high, add the salt, and place sesame crusted tuna steaks on top of salt.
4. Cook tuna steaks for 2 minutes per side, being careful not to burn the sesame seeds.
5. Serve immediaely, garnished with cilantro sprigs, and serve with sauteed snow peas or asparagus.
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