For the grape and lychee salad,
over one side of tuna completely with sesame seeds and place steaks
Rub tuna steaks with sesame oil and soy sauce, cover, and return them to the refrigerator for 30 minutes.
Pour sesame seeds onto a plate and pat tuna steaks onto seeds to coat evenly.
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.
Cook tuna steaks for 2 minutes per side, being careful not to burn the sesame seeds.
Serve immediaely, garnished with cilantro sprigs, and serve with sauteed snow peas or asparagus.
In a shallow dish, combine the two types of sesame seeds and stir to mix.
Season the tuna with salt and pepper and dredge in the sesame seeds, coating the tuna evenly.
In a non stick pan, warm the oil until smoking, arrange the tuna in the pan (making sure not to overcrowd) and cook until the white sesame seeds start to turn golden underneath (around 1 minute).
Carefully turn the tuna over and cook for about another minute.
Transfer the tuna to a cutting board and cut into 1/4 inch thick slices.
Serve immediately.
small sauce pan, heat sesame oil.
Stir in the
Preheat grill for medium heat. Lightly oil grate.<
Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste. Whisk in soy sauce, 2 tablespoons peanut oil, sherry, and sesame oil. Set aside.
Coat eachside of the tuna steaks with the sesame seeds.
Heat 1 Tablespoons of peanut oil in a heavy skillet over high heat. Add tuna and sear until opaque in center, about 3 minutes per side.
Remove Tuna from skillet and add sauce. Reduce saude until thick. Pour sauce over tuna or serve on the side.
nion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of
For the salsa:
Combine all
kin from salmon.
Combine sesame seeds and place them in
Crush wasabi peas in bag.
Add sesame seeds, sea salt, and black pepper. mix together.
Cut Ahi tuna into 1\" thick strips.
mix both oils in small bowl.
Coat Tuna with oil, then drop into bag of wasabi pea crumble mixture, move around in bag until tuna is covered with mixture.
Sear Tuna in Cast Iron frying pan until cooked to taste. I prefer rare.
Place cooked filets on sliced cabbage bed and serve with small bowl of soy sauce and wasabi mixed to taste for dipping.
Combine black and white sesame seeds in bowl. Dredge tuna in seed mix, rolling gently to cover completely.
Heat olive and sesame oils in large nonstick pan over medium high heat. Reduce heat to medium and place tuna in pan, searing until white seeds are lightly browned, about 2 minutes. Turn carefully so seeds don't fall off. Cook 2 minutes more. Remove from heat and let rest a few minutes.
Place tuna on bottom halves of rolls. Top each one with sweet wasabi ketchup. Cover with toll tops and serve.
n single layer and raost for about 20 minutes in a
arge enought to place a tuna steak on, leave out so
live oil.
Soak tuna steaks in this for 10 minutes.
add to sauce, and blend for about 10 more seconds. Season
garlic, ginger, vinegar, soy sauce, sesame oil, and salt until smooth
Mix breadcrumbs and sesame seeds on a large plate.
Tuna:.
Place a large nonstick pan over high heat until hot.
Combine sesame seeds and miso in a bowl along with sesame oil; season with salt and pepper.
Coat pan with cooking spray.
Lightly salt tuna; dredge in sesame-wasabi mixture.
Reduce heat to medium and place tuna in pan. Sear until lightly browned, about 2 minutes. Flip; cook 2 minutes more.
Remove from heat and let rest for a few minutes.
Drizzle with the dynamite sauce.
Dynamite Sauce:.
Whisk the ingredients together until well blended.
Store in fridge.
Coat salmon cubes with miso paste. Thread 3 cubes onto each bamboo skewer.
Spread the sesame seeds onto a plate. Holding the skewer, dip salmon into sesame seeds on two opposite sides.
Heat oil in a large skillet on high heat. Cook skewers, sesame side down, for 2 mins each side. Reduce heat to medium and cook for a further 2-4 mins, turning occasionally.
Toss avocado, onion and lemon juice in a small bowl. Season to taste. Serve with salmon skewers and lemon wedges.