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Black sesame and almond crusted tuna


Crusted tuna:

  • 1/2 cup (120 milliliters) almonds
  • 1/2 cup (120 milliliters) black sesame seeds
  • 2 110 gram ahi tuna steaks
  • Canola oil, enough to coat fish
  • Salt, to taste

Miso vinaigrette:

  • 2 teaspoons (10 milliliters) fresh ginger, sliced thinly
  • 1 shallot, sliced
  • 1 clove garlic, minced
  • 1 tablespoon (15 milliliters) miso paste
  • 2 tablespoons (30 milliliters) mirin
  • 1 teaspoon (5 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) sesame oil
  • 1 tablespoon (15 milliliters) neutral oil (grapeseed or canola)
  • 1/2 cup (120 milliliters) enoki mushrooms, or brown beech mushrooms
  • Salt, to taste


  1. Crust Tuna. Blitz almonds and black sesame seeds in a grinder. Transfer to a plate. Press tuna onto mixture so top and bottom are covered. Place in fridge for 20 minutes.
  2. Make vinaigrette.  Place sliced ginger, shallots, and garlic in a small bowl. Add miso paste, mirin, soy sauce, sesame oil, and canola oil. Stir together.
  3. Place oil in a hot skillet.  Add mushrooms and a dash of salt.  Sauté for 30 seconds.  Place mushrooms and oil in the vinaigrette.
  4. Drizzle oil over chilled tuna, and season lightly with salt. Lay on grill at high heat for about 20-60 seconds (depending on desired doneness) and flip.  Cook for another 20-60 seconds. Remove tuna.
  5. Slice tuna with sharp knife and plate. Drizzle vinaigrette over top and serve.

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