Sesame Tuna (Bassas Da India) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This recipe is from week 24 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Bassas da India is my 24th stop. Bassas da India is actually an unpopulated group of Islets near Madagascar, so this recipe comes from Island Adventure Charters, a company that charters a fishing trips in the area. Ingredients:
7 ounces sushi-grade yellowfin tuna steaks |
poultry seasoning, to coat |
sesame seeds, to coat |
1 tablespoon olive oil |
1/2 teaspoon instant chicken bouillon granules |
pickled ginger |
soy sauce (for dipping) |
Directions:
1. Coat the tuna with the spice blend, then sprinkle both sides with sesame seeds.
2. Heat the oil in a pan. As the oil heats up, stir in the powdered chicken stock.
3. Add the tuna steak and fry lightly on both sides. You only want about a quarter of the meat to actually cook through; the remaining 3/4 on the inside should stay pink.
4. Remove the fish from the heat and slice thinly.
5. Serve with pickled ginger and a small dish of soy sauce for dipping.
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