Tuna With Mustard Seed Crust Recipes

GRILLED TUNA STEAKS WITH ASIAN SESAME CRUST

Steps:

• Gather the ingredients.
• In a large zip-top bag, combine the soy sauce, chopped scallions, lemon juice, sesame oil, and fresh ginger. Swish everything around in the bag until it's well combined.
• Add the tuna steaks, turning to coat them completely with the marinade. Press the excess air out of the bag, seal, and marinate in the refrigerator for about 20 minutes. Preheat the grill to high heat; this can be a countertop contact grill, an open grill pan, or an outdoor gas or charcoal grill. If using a contact grill, set to "sear" or the highest temperature setting.
• Place the sesame seeds on a plate or a shallow dish. Remove the tuna steaks from the marinade, brushing the scallions off the steaks; reserve the marinade. One at a time, coat the steaks in sesame seeds on all sides, pressing the seeds onto the steaks so they'll stick.
• Spray the grill plates lightly with nonstick spray and place the steaks on the grill. If using a contact grill, close the cover so the top grill rests evenly on the steaks; do not press down. Grill for about 3 minutes for a rare, pink interior; grill longer if you prefer your tuna cooked through.
• If you are using an open grilling surface, carefully flip the tuna steaks with a pair of tongs after 3 minutes and cook for 3 minutes on the other side. Remove the steaks from the grill and keep warm.
• While the tuna cooks, pour the marinade into a small saucepan and bring to a boil. Mix the cornstarch with the water to create a slurry and add to the saucepan, stirring with a whisk. Simmer for about 3 to 4 minutes, until the sauce thickens.
• To serve, slice the tuna steaks on the diagonal into thin pieces. Fan the slices on a plate and drizzle with the sauce.

SEARED AHI TUNA WITH LAVENDER-PEPPER CRUST

Steps:

• If using the center-cut ahi tuna, trim and cut the tuna into a block approximately 2 inches across; then cut into 1-inch steaks.
• Crush the salt, peppercorns, fennel seeds, and lavender with a mortar and pestle or a rolling pin.
• Lightly oil the tuna with 2 teaspoons of the olive oil; evenly coat the tuna with the lavender-pepper mixture, patting off any excess.
• In a heavy bottomed sauté pan or a cast-iron pan, heat the remaining 1 tablespoon olive oil.
• Increase the heat to high and place the tuna in the pan.
• Sear for 1 minutes, then turn over carefully, reducing the heat to medium.
• Sear the other side for 1 more minutes until medium rare.
• Remove from heat and immediately refrigerate the tuna for at least 1 hour but no more than 3 hours.
• To serve, arrange the greens on chilled individual serving plates.
• Drizzle with Mustard Seed Dressing.
• Thinly slice the tuna and arrange on top of the dressed greens.
• For the mustard seed dressing:.
• Preheat oven to 375°F.
• Place mustard seeds in a baking pan.
• Place in oven and roast for a couple of minutes (watch carefully so the seeds don't burn).
• Remove from oven and let cool.
• Whisk all the ingredients together and season to taste.

TUNA WITH MUSTARD SEED CRUST

Steps:

• Using a sharp knife, slice each tuna steak into two long pieces that are about 1 1/2 inches wide. Grind mustard seeds to a coarse powder in a spice grinder or mortar and pestle. Combine ground seeds with salt and pepper, and spread mixture out on a plate.
• Dredge each piece of tuna in the ground mustard mixture, gently pressing the seeds against the tuna so that they adhere.
• Place a large skillet over medium heat. Let stand until the skillet feels hot when you place your palm just above it, about 1 minute. Add 1 1/2 tablespoons olive oil to skillet. Heat oil until it is hot but not smoking, about 1 minute more.
• Carefully arrange pieces of tuna in the skillet about 1 inch apart (it is easiest to cook 2 pieces at a time; if you do so, add 1 1/2 tablespoons oil for second batch). Sear tuna about 1 minute, until it releases easily from skillet and the seeds are deep golden brown. Continue process until the long sides are seared. (The tuna will be very rare in the center. If you want the tuna to be more well done, increase cooking time.)
• Using a sharp knife, slice the tuna into squares. Arrange on plates with a handful of arugula and half a lemon. Divide remaining 1 1/2 tablespoons olive oil among four plates, drizzling it on arugula. Serve immediately.

SESAME-CRUSTED TUNA

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.