Sesame-Crusted Tuna with Ponzu Sauce
March 12, 2008
Today’s recipe is the kind of recipe that probably has Rachael Ray shaking in her boots. This recipe will see her 30 minutes, and raise it with its 10 minutes (max) results. Seriously, if you want to serve this with rice or steamed vegetables, I suggest you get a jump on those dishes, because this sesame-ensconced tuna will be done before you can say ohmygodthisisdelicious.
And, that’s what you’ll be saying. Trust me. It’s a recipe that is not only fast, but it’ll turned heads too, with its chic sheath of black-and-white sesame seeds. And, because looks are of course never enough, I can assure you that the recipe is as delectable as it is quick.
(Click “more” for the rest of the story, more photos & the recipe.)
It showcases the meaty, clean flavors of a good piece of tuna. And the sauce that you will drizzle across the barely-grilled steaks will highlight that flavor and offer brightness and tang. It’s the kind of recipe that belongs securely in your everyday repertoire.
Sesame-Crusted Tuna with Wasabi-Ponzu Sauce
1 tablespoon chopped green onions
2 tablespoons low-sodium soy sauce
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1 teaspoon brown sugar
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
2 teaspoons honey
1 1/4 teaspoons prepared wasabi paste*
1 teaspoon grated peeled fresh ginger
2 teaspoons vegetable oil
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1/4 teaspoon salt
3 tablespoons sesame seeds
2 tablespoons black sesame seeds
Sliced green onions (optional)
Combine first 10 ingredients, stirring with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle tuna with salt. Combine sesame seeds in a shallow dish. Dredge tuna in sesame seeds. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Garnish with green onions, if desired. Serve tuna with sauce.
* I couldn’t find wasabi paste, so I used an ample amount of red pepper flakes to jack up the heat in its place.