Sesame Seared Tuna
Ingredients
A note about gluten: When served with a gluten-free dipping sauce, this recipe is gluten free.
2
(8 oz.) cryo-frozen sashimi (sushi-grade) tuna steaks
1 tbsp. each
black, white and toasted sesame seeds
1 tsp.
granulated garlic
1 tsp.
kosher salt
1 tsp.
freshly ground Kowalski's Black Peppercorns
1 tsp.
sugar
1 tbsp.
gluten-free tamari
2 tbsp.
peanut oil
- Kalbi Dipping Sauce (recipe below), for serving
- garnishes, to taste (optional): thinly sliced red Fresno peppers, fresh cilantro leaves, thinly sliced green onion and diced fresh mango
Directions
- Puncture package of fish or remove completely from packaging; cover and thaw in the refrigerator.
- If still in packaging, drain and remove fish; pat dry with paper towels.
- In a small bowl, mix together sesame seeds, garlic, salt, pepper and sugar.
- Coat fish evenly with tamari on all sides; coat all sides of tuna with sesame mixture, pressing it firmly into the flesh.
- Turn on oven hood fan; heat a cast-iron skillet over medium-high heat until very hot.
- Add peanut oil to the pan, swirling to coat; heat until oil is hot.
- Working one steak at a time, carefully place tuna in the pan, pressing it into the skillet with a metal spatula. Sear on all sides until the white seeds turn dark golden-brown (45-90 sec. per side), using tongs to hold the steak upright while searing the 4 thinner sides; transfer to a cutting board.
- Using a sharp knife, cut fish into thin slices.
- Serve tuna immediately with dipping sauce and desired garnishes.
KALBI DIPPING SAUCE: In a small mixing bowl, whisk together 2 tbsp. Kowalski's Signature Kalbi Marinade, 1 tbsp. rice vinegar, 2 tsp. Kowalski's Freshly Squeezed Lime Juice (from the Produce Juice Case), ½ tsp. toasted sesame oil and 1 tbsp. thinly sliced green onions (green tops only). Makes about ¼ cup.
