Once you've adjusted the cooking time for your own stove and frying pan, this tuna is to die for. The cooking directions should leave the tuna rare. If you like it even rarer, cut the tuna into larger strips. If you can't stand sashimi, cook it a little longer. Expect to try 2 or 3 times before you get it just how you want.
- 1 Tbsp black sesame seeds
- 1 Tbsp white sesame seeds
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 2 tsp. sesame oil
- 2 tsp fresh ginger, minced
- 3 scallions, thinly sliced
- 1/4 tsp wasabi powder
- 3/4 Tbsp coarsely ground pepper
- 3/4 Tbsp kosher salt
- 2 pound of sushi-grade tuna, cut into strips with 2″ square cross sections
- 1 Tbsp high smoke point oil such as canola
- Toast the sesame seeds in a heavy skillet over medium-high heat, shaking occasionally, until they just begin to darken.
- Leave tuna out just long enough to reach room temperature.
- In small bowl, whisk soy sauce, vinegar, sesame oil, ginger, and wasabi powder.
- Add scallions to bowl.
- Mix sesame seeds, pepper, and salt on a flat plate.
- Press mixture onto all 4 long sides of each strip.
- Heat some of the high smoke point oil in medium-high to high heat heavy skillet.
- Place one or two strips onto pan and leave alone for 30 seconds.
- Flip strips to opposite side and leave alone for 30 seconds.
- Flip to one uncooked side for 15 seconds.
- Flip to remaining uncooked side for 15 seconds.
- Let pan regain heat for a few seconds before cooking remaining strips.
- Cut in 1/4" slices at slight angle.
- Serve with bowls of sauce for dipping.
This recipe was submitted by rjp on March 15, 2006.