Sesame Balsamic Tuna Recipes

SESAME SEARED TUNA

Steps:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

TUNA WITH SESAME CRUST AND BALSAMIC GLAZE

Steps:

• Mix vinegar and 2 tablespoons water with green onion and ginger in a bowl. Place tuna in mixture, and marinate about an hour.
• To cook, remove tuna from marinade; set marinade aside. Press sesame seeds into both sides of tuna. Heat nonstick pan to medium, and add oil. Quickly sear tuna on both sides, just a couple of minutes -- seeds brown quickly. Remove tuna from pan, pour in reserved marinade, and bring to a boil. Pour over tuna, and serve.

SESAME BALSAMIC TUNA

Steps:

• Rinse the tuna steaks and pat dry. Arrange them in a shallow dish. In a small bowl, combine the balsamic vinegar, ¼ cup sesame oil, ginger, cilantro, green onions and sugar and mix well. Pour over the tuna, turning to coat. Marinate, covered, in the refrigerator for 1 hour, turning occasionally. Drain, reserving the marinade.
• Preheat the grill to high-heat for 10 minutes. Place the tuna steaks on the grill rack. Grill 3 to 4 minutes per side or until the tuna flakes easily.
• In a skillet, heat the sesame oil and sauté the mushrooms until brown on both sides. Stir in the reserved marinade. Cook until heated through.
• Arrange the tuna steaks on a serving platter. Pour the mushroom sauce over the steaks.

SESAME CRUSTED TUNA STEAKS WITH BALSAMIC SAUCE

Steps:

• In a small sauce pan, heat sesame oil.
• Stir in the green onion and garlic and cook, stirring, for about 1 minute.
• Add remaining ingredients and heat on medium until reduced by half.
• Sprinkle the tuna with the pepper, salt, and sesame seeds.
• Rub into meat to create crust.
• Heat cooking oil in a large skillet set over medium high.
• Add the tuna and cook until almost the desired degree of doneness.
• The tuna will continue to cook slightly after it is removed from the pan.
• Two or 3 minutes on each side should result in a pink center.
• Drizzle sauce over the tuna and serve immediately.

BALSAMIC TUNA

Steps:

• Sprinkle the tuna with the salt and pepper.
• Heat the oil in a large nonstick skillet set over medium high.
• Add the tuna and cook 2 minutes on each side, or until cooked almost to desired degree of doneness.
• The tuna will continue to cook slightly after it is removed from the pan.
• Two minutes on each side will result in a pink, not red, center.
• After removing the tuna from the pan, add the vinegar and orange juice and cook, stirring, until the liquid begins to turn to a syrup.
• To test, drag a spoon through the liquid along the center of the pan; the path of the spoon will not fill in quickly as the liquid becomes syrupy.
• Drizzle the syrup over the tuna and serve immediately.

SESAME BALSAMIC TUNA

Steps:

• Rinse the tuna steaks and pat dry. Arrange in a shallow dish. Combine the balsamic vinegar, 1/4 cup sesame oil, gingerroot, cilantro, green onions, and sugar in a bowl and mix well. Pour over the tuna, turning to coat. Marinate, covered, in the refrigerator for 1 hour, turning occasionally. Drain, reserving the marinade. Preheat the grill on high for 10 minutes. Place the tuna steaks on the grill rack. Grill for 3-4 minutes per side or until the tuna flakes easily. Sauté the mushrooms in 2 tablespoons sesame oil in a skillet until brown on both sides. Stir in the reserved marinade. Cook until heated through. Arrange the tuna steaks on a serving platter. Pour the mushroom sauce over the steaks. Fun Fact: Taxis are a significant component of the New York City transportation network, with over 40,000 licensed taxi drivers and 12,000 licensed taxicabs in service. Yellow became the uniform color for all licensed cabs in 1969. Manhattan residents hail cabs an average of 100 times a year. Sixty-nine percent of all trips carry one passenger.