Everyone has tried Sesame Crusted Tuna: kinda bland, not much going on. Here is my version of Sesame Tuna with ALL THE FLAVORS! I like to pair it with blistered shishito peppers dipped in mayo. Just my spin on some Japanese flavors.
Also pictured here is one of my favorite recipes that I cannot take credit for: Grilled Asparagus and Portobellos with Shallot & Soy Dressing: “It’s All Good” by Gwyneth Paltrow and Julia Turshen. I would love to share the link to the recipe, but it seems it has not been published on the web. Boo! If you are in the market for a new cook book- highly recommend!
Sesame Seared Tuna
- 2-4 Tuna Steaks
- 2 TBSP Light Soy Sauce
- 1 TBSP Hoisin Sauce
- 1 Lime Juiced
- 2 tsp Sesame Oil
- 2-3 Garlic Cloves, minced
- 2 tsp Ginger, minced
- Black Pepper to taste
- Toasted Black Sesame Seeds
This sauce is also a marinade for your Tuna Steaks. Combine all ingredients in a bowl and adjust taste as needed. If you have Toasted Sesame Oil, that will work the same. In Asian cooking, its just labeled Sesame Oil. Place steaks side by side in a tight fitting dish. Pour marinade over, reserving a little for serving, and let sit for 3-4 hours. Make sure to flip your steaks half way through.
Pre-heat your grill to 500°F. Place the steaks on the grill and set your timer for 2 minutes. Carefully flip the steaks and let sear for 90 seconds. You should end up with a beautiful medium rare center! Pour the remaining sauce over the steaks when ready to serve.
Blistered Shishito Peppers
- Shishito Peppers
- Grapeseed Oil (or other neutral oil with high smoke point)
- Shichimi Togarashi Spice (aka: Japanese 7 Spice Blend)
- Kewpie Mayonaisse
Drizzle the Shishitos with just enough oil to lightly coat. Assemble the peppers on skewers or place in a perforated grill pan. If you are using a grill pan, you will want to keep the peppers moving. The skewers just need to be flipped once.
Pre-heat your grill to 500°F. Add your peppers. There is no need to close the grill, these guys cook very quickly and you will want to watch to make sure they do not burn. As soon as you start to see the skin blistering, flip or stir. It only takes a few minutes.
Remove from the grill and place in a mixing bowl. Sprinkle your spice blend generously and give them a good toss. I like to serve mine with Kewpie Mayo as a dipping sauce, Yakitori style. Enjoy!