Ingredients:
For tuna steak
- 1 piece tuna steak, about 3/4 - 1 lb (375 - 500 g);
- 2 oz (60 g) white sesame, toss;
- 1 tablespoon safflower oil;
- Snowflake sea salt for decoration.
For Asian sauce
- 1 piece ginger, about 2 - 4 oz (60 - 120 g), peel and finely julienne;
- 1/4 cup (60 ml) lemon juice;
- 2 tablespoons Japanese vinegar;
- 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market);
- 1 tablespoon fish sauce;
- 2 teaspoons honey;
- Sea salt, adjust for taste.
Recipe:
Serving for 2 as appetizer
For tuna steak
- Clean tuna steak, pat dry and wrap with paper towel;
- Put back to refrigerator until ready to cook;
- Toss white sesame in a sauce pan over medium low heat until light brown;
- Place on a plate to cool;
- Cover tuna steak with cool down tossed sesame;
- Add safflower oil to a large sauté pan over medium high heat;
- Place tuna steak in the sauté pan, sear all sides and cover for 1 minute;
- Take out tuna steak, rest for 5 minutes before cutting into 1/2” slice in a 30˚ angle;
- Plate with pickled ginger and add sauce;
- Sprinkle snowflake salt, serve warm.
For Asian sauce
- Finely julienne ginger;
- Add lemon juice and Japanese vinegar for at least 15 minutes;
- Add Liquid Aminos and fish sauce;
- Mix well with honey;
- Add sea salt, adjust for taste.