Sesame Crusted Tuna With Watercress Salad Recipes

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SEARED SESAME-CRUSTED TUNA



Seared Sesame-crusted Tuna image

Posted in response to a request. This is a beautiful and simple way to serve one of the tastiest fish around.. enjoy!

Provided by Miraklegirl

Categories     Lunch/Snacks

Time 7m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup black sesame seed
1/2 cup white sesame seeds
4 (6 ounce) ahi tuna steaks, 1 inch thick
salt & freshly ground black pepper
2 tablespoons grapeseed oil or 2 tablespoons canola oil

Steps:

  • In a shallow dish, combine the two types of sesame seeds and stir to mix.
  • Season the tuna with salt and pepper and dredge in the sesame seeds, coating the tuna evenly.
  • In a non stick pan, warm the oil until smoking, arrange the tuna in the pan (making sure not to overcrowd) and cook until the white sesame seeds start to turn golden underneath (around 1 minute).
  • Carefully turn the tuna over and cook for about another minute.
  • Transfer the tuna to a cutting board and cut into 1/4 inch thick slices.
  • Serve immediately.

Nutrition Facts : Calories 460.6, Fat 28.6, SaturatedFat 4.7, Cholesterol 64.6, Sodium 69.3, Carbohydrate 6.4, Fiber 3.2, Sugar 0.1, Protein 44.5

SESAME-CRUSTED TUNA WITH SUMMER SALSA



Sesame-Crusted Tuna with Summer Salsa image

This grilled tuna recipe is a summer favorite. It cooks up quickly and is very easy to make!

Provided by carolinering

Categories     Seafood     Fish     Tuna

Time 25m

Yield 2

Number Of Ingredients 9

1 avocado, diced
1 mango - peeled, seeded and diced
1 tablespoon lime juice
¼ teaspoon ground ginger
¼ teaspoon wasabi powder
salt and freshly ground black pepper to taste
¼ cup toasted sesame seeds
2 teaspoons canola oil
2 (4 ounce) (1- to 1 1/2-inch-thick) tuna steaks

Steps:

  • Preheat grill for medium heat. Lightly oil grate.
  • Mix together the avocado, mango, lime juice, ground ginger, and wasabi powder in a bowl. Season to taste with salt and pepper. Set aside until ready to serve.
  • Spread the sesame seeds over the bottom of a shallow dish. Brush the tuna steaks with the canola oil, and dip into the sesame seeds, evenly coating both sides.
  • Place tuna steaks on prepared grill. Cook until fish turns opaque, turning once, about 4 minutes for 1 inch thick steaks. Serve immediately with summer salsa and additional wasabi on the side.

Nutrition Facts : Calories 498 calories, Carbohydrate 31.6 g, Cholesterol 50.5 mg, Fat 29.7 g, Fiber 10.8 g, Protein 31.9 g, SaturatedFat 4.1 g, Sodium 65.3 mg, Sugar 16.2 g

SEARED SESAME TUNA



Seared sesame tuna image

Provided by Jamie Oliver

Categories     Tuna

Time 10m

Yield 2

Number Of Ingredients 5

1 heaped tablespoon miso paste
2 x 150 g tuna steaks, (ideally 2cm thick), from sustainable sources
4 tablespoons sesame seeds
8 spring onions
150 g sugar snap peas

Steps:

  • Place a large non-stick frying pan on a medium-high heat.
  • Rub the miso all over the tuna, then pat on the sesame seeds to cover.
  • Place in the hot pan with 1 tablespoon of olive oil and sear for 1½ minutes on each side, so it's beautifully golden on the outside but blushing in the middle.
  • Remove to a board to rest. Quickly wipe out the pan with a ball of kitchen paper, then return to the heat.
  • Trim the spring onions and slice at an angle the same length as the sugar snaps, tossing both into the hot pan with a few drips of red wine vinegar and a pinch of sea salt for 2 minutes to lightly catch and char.
  • Slice the sesame tuna and serve on top of the veg, drizzled with 1 teaspoon of extra virgin olive oil.

Nutrition Facts : Calories 450 calories, Fat 27.4 g fat, SaturatedFat 5.1 g saturated fat, Protein 43.9 g protein, Carbohydrate 7.5 g carbohydrate, Sugar 4 g sugar, Sodium 1.1 g salt, Fiber 3.3 g fibre

SESAME CRUSTED MAHI MAHI II



Sesame Crusted Mahi Mahi II image

This zesty version of Mahi Mahi is a delightful yet flavorful array of goodness.

Provided by Melissa Goff

Categories     Seafood     Fish     Mahi Mahi

Time 25m

Yield 3

Number Of Ingredients 5

¾ pound mahi mahi fillets
1 teaspoon toasted sesame oil
¼ teaspoon garlic pepper seasoning
1 tablespoon sesame seeds, toasted
1 ½ teaspoons grated fresh ginger

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Spray a shallow baking dish with nonstick cooking spray.
  • Pat mahi mahi dry with paper towels. Drizzle with sesame oil, and season with garlic pepper. Press grated ginger and toasted sesame seeds onto both sides of the fish to coat. Place fish on the prepared baking dish.
  • Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 0.9 g, Cholesterol 83 mg, Fat 3.9 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 0.7 g, Sodium 138.7 mg

SESAME-MUSTARD SEED-CRUSTED TUNA WITH BLOOD ORANGE AND WATERCRESS



Sesame-Mustard Seed-crusted Tuna with Blood Orange and Watercress image

Chef Allen Susser revels in the abundant fresh ingredients in south Florida. His enthusiasm for citrus has spilled over into a whole cookbook. For this appetizer, he coats tuna medallions with a mixture that includes lemon zest, and adds a sauce made with blood oranges. The result is a perfect marriage of fresh seafood and citrus. Note that instead of putting the olive oil in the pan and then adding the tuna to be seared, he puts the oil on the tuna and places it in a hot dry pan -- forming a crust on the tuna.

Provided by Great Chefs

Number Of Ingredients 13

Blood Orange Sauce
Shallots
Black peppercorns
Thyme Sprigs
Lemons
White Sesame Seeds
Mustard Seeds
Tuna Loin
Virgin olive oil
Watercress
Sesame Oil
Soy Sauce
Unsalted Butter

Steps:

  • To begin the sauce: Combine the blood orange juice, shallot, peppercorns, and thyme in a non-aluminum saucepan and cook over medium-high heat until reduced by half. Keep warm. To prepare the tuna: Cut the zest from the lemon in thin strips. Combine the zest, sesame seeds, and mustard seeds in a shallow bowl. Press the tuna medallions into the seed mixture, coating them on all sides. Place the coated tuna medallions on a plate and drizzle lightly with olive oil; turn and drizzle the other side. Gently press the zest, seeds, and oil into the tuna with your fingers. Heat a medium non-stick saute pan or skillet over medium-high heat. Add three tuna medallions and sear 45 seconds; turn with tongs and sear for 45 seconds on the other side. Remove and set aside on a plate to rest. Repeat with remaining medallions. To prepare the watercress salad: Tear the watercress into bite-sized pieces. Toss the watercress with the sesame oil and soy sauce.To finish the sauce: Bring the sauce back to a boil, then remove from the heat. Whisk in the butter, a piece at a time, whisking constantly to combine the sauce. It will cool as the butter is added, and become lighter. Strain through a fine-meshed sieve. To serve: Place a mound of watercress salad on each plate. Spoon blood orange sauce around the plates. Cut each medallion in half and open it on a plate to reveal the center.

SPICY SESAME TUNA SALAD



Spicy Sesame Tuna Salad image

Provided by Damaris Phillips

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

1/4 cup mayonnaise
1/4 cup toasted sesame oil
2 tablespoons lime juice
1 tablespoon chili-garlic paste
1 tablespoon toasted black sesame seeds
1/4 teaspoon red pepper flakes
Four 5-ounce cans tuna in water (no salt added), drained
1/2 bunch green onion, greens sliced
Kosher salt

Steps:

  • Combine the mayonnaise, sesame oil, lime juice, chili garlic paste, black sesame seeds and red pepper flakes in a large bowl. Fold in the tuna and green onions and season with salt. Refrigerate for 1 hour before serving.

GRILLED TUNA AND WATERCRESS SALAD WITH ASIAN FLAVORS



Grilled Tuna and Watercress Salad with Asian Flavors image

Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures. That said, if you like your tuna cooked through, the salad will still be delicious.

Provided by Chris Schlesinger

Categories     Salad     Quick & Easy     Backyard BBQ     Dinner     Lunch     Tuna     Grill     Grill/Barbecue     Healthy     Watercress     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield 4 (main course) servings

Number Of Ingredients 13

1/3 cup extra-virgin olive oil
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
6 tablespoons rice vinegar (not seasoned)
2 tablespoons minced peeled ginger
2 tablespoons coriander seeds, coarsely crushed
2 tablespoons white peppercorns, coarsely crushed
1 tablespoon kosher salt
1 tablespoon vegetable oil
1 (1-pound) sushi-grade tuna steak (about 2 inches thick)
1 pound jicama, peeled
2 bunches watercress (10 ounces), tough stems discarded
2 scallions, very thinly sliced

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
  • Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger.
  • Combine coriander seeds, white peppercorns, and kosher salt in a small bowl.
  • Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere.
  • Oil grill rack, then grill tuna, covered only if using a gas grill, turning onto all sides, until seared on all sides but still very rare inside, 6 to 8 minutes total. Transfer tuna to a cutting board and cut across the grain into 8 slices.
  • Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife.
  • Toss watercress and jicama with enough dressing to coat, then season with salt and pepper.
  • Serve tuna over salad, sprinkled with scallions. Serve remaining dressing on the side.

SESAME CRUSTED SEARED TUNA SALAD BOWL



Sesame Crusted Seared Tuna Salad Bowl image

This Sesame Crusted Seared Tuna Salad is light, fresh, and colorful with hints of sweet and savory flavors from an Asian-style dressing. It's a quick and easy weeknight salad recipe that requires a one-minute sear for delicately creamy tuna every time.

Provided by Aysegul Sanford

Categories     Seafood

Time 20m

Number Of Ingredients 17

5 tablespoons of lime juice from 3-4 limes (freshly squeezed)
Zest of 2 limes
2 teaspoons soy sauce
1 teaspoon Sriracha (or any other hot sauce you like (i.e. Tabasco))
2 cloves of garlic (finely minced)
3 tablespoons of olive oil
1 1/2 pounds 2-3 pieces of Yellow Fin Tuna Steak, pat-dried with paper towels
3 tablespoons vegetable oil
1 1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper (or peppercorn mix)
1 cup of black & white sesame seeds
2 cups of baby arugula (rinsed and dried)
2 ripe avocados (pitted and cut into smaller cubes)
5 stalks of scallions (chopped)
1 jalapeno (seeded and chopped)
For the Bowl: (optional)
4 cups of cooked forbidden (black or brown rice)

Steps:

  • To make the sauce: Mix all the sauce ingredients in a bowl and set it aside.
  • To make the Sesame Crusted Seared Tuna Steaks: Brush both sides of each tuna steak with 1/2 teaspoon (each) vegetable oil. Season them with salt and pepper. Place the sesame seeds on a large plate and gently press both sides of tuna steak in sesame seeds to coat.
  • Heat 1 tablespoon of olive oil over medium-high heat in a large non-stick skillet until it is just beginning to smoke. Add tuna steaks (make sure they are not touching each other) and cook for 1 minute* without moving them. Using tongs flip the steaks and cook for another minute. Place the steaks on a cutting board and slice into cubes. Transfer them in a mixing bowl and pour the reserved sauce over the steaks. Cover with plastic wrap and place in the fridge for 10-15 minutes.
  • To make the salad: Place baby arugula, avocados, scallions, and jalapeno in a salad bowl. Add in the marinated tuna steaks into the salad (with all of its juices) and give it a gentle stir. Taste for seasoning and add if necessary.
  • To serve: When ready to serve, place a cup of forbidden rice at the bottom of a bowl. Spoon some of the salad and its juices on top. Continue with the rest of the bowls. Serve immediately.

Nutrition Facts : Calories 607 kcal, Sugar 2 g, Sodium 1146 mg, Fat 44 g, SaturatedFat 14 g, Carbohydrate 13 g, Fiber 8 g, Protein 43 g, Cholesterol 65 mg, ServingSize 1 serving

SESAME-CRUSTED TUNA TATAKI



Sesame-Crusted Tuna Tataki image

Love rare steak? Then try tuna tataki. It's dead simple to make, and coating it with sesame seeds before it cooks gives the exterior a satisfying crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 10

2 teaspoons vegetable oil, plus more for frying
2 ounces shallots (2 medium), thinly sliced into rounds (2/3 cup)
Kosher salt and coarsely ground pepper
1 pound yellowfin-tuna steak (about 1 inch thick)
2 tablespoons sesame seeds
2 teaspoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons minced fresh ginger (from a 1/2-inch piece)
1/3 cup thinly sliced shiso leaves (available at Asian groceries and some farmers' markets)
Bonito flakes (optional), and flaky sea salt, such as Jacobsen, for serving

Steps:

  • For the fried shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.
  • For the fried shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.
  • For the tuna: Pat fish dry. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon pepper, and sesame seeds. Sprinkle mixture evenly over fish, patting with fingers to adhere; let stand 5 minutes.
  • Heat a heavy-bottomed skillet (preferably cast iron) over medium-high until very hot and wisps of smoke are visible, 2 to 3 minutes. Add tuna and cook, undisturbed, until bottom is golden brown and releases easily from skillet and fish is opaque about 1/4 inch up sides, about 1 minute. Flip fish and cook on second side about 1 minute more. Transfer to a cutting board; let stand a few minutes.
  • Meanwhile, whisk together soy sauce, vinegar, oil, and ginger for vinaigrette. Slice fish into scant 1/4-inch-thick pieces. Arrange on a platter for sharing or on 4 individual salad plates. To serve, drizzle vinaigrette evenly over fish and sprinkle with shiso, shallots, bonito, and flaky salt.

SESAME-CRUSTED TUNA STEAKS WITH AN AVOCADO, RADISH AND WATERCRESS SALAD



Sesame-Crusted Tuna Steaks with an Avocado, Radish and Watercress Salad image

Provided by jason

Categories     Festive     Salads     Seafood

Number Of Ingredients 0

Steps:

  • Coat the tuna steaks in the sesame seeds. Heat the coconut oil in a frying pan over high heat. Sear the steaks for 1 minute per side. *Slice just before serving. To make the mustard dressing, add all the ingredients to a jar and shake until emulsified. Add all the salad ingredients to a serving bowl and drizzle with the dressing. Serve alongside the seared tuna.

SESAME-CRUSTED TUNA



Sesame-Crusted Tuna image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/4 cup sesame seeds
1 tablespoon black sesame seeds, optional
salt and freshly ground black pepper
salt and freshly ground black pepper
2 tablespoons olive oil, plus more for brushing the fish
1 1/2 tablespoons butter
2 pounds tuna steaks, cut in 6 equal portions, approximately 1-inch thick
fleur de sel

Steps:

  • In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
  • Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet.
  • When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
  • Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
  • To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.

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From therecipes.info


SESAME CRUSTED TUNA WITH WATERCRESS SALAD RECIPES
In a shallow dish, combine the two types of sesame seeds and stir to mix. Season the tuna with salt and pepper and dredge in the sesame seeds, coating the tuna evenly. In a non stick pan, warm the oil until smoking, arrange the tuna in the pan (making sure not to overcrowd) and cook until the white sesame seeds start to turn golden underneath (around 1 minute).
From tfrecipes.com


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