Skip to main content
Black sesame and almond crusted tuna
Let us know what you think
Please fill out this brief survey to help us understand how we can improve your experience
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
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
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.
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.
Place oil in a hot skillet. Add mushrooms and a dash of salt. Sauté for 30 seconds. Place mushrooms and oil in the vinaigrette.
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.
Slice tuna with sharp knife and plate. Drizzle vinaigrette over top and serve.
Watch Fish the Dish
Fridays at 8am ET on CTV Life Channel
Sesame grilled humboldt squid steak
By Spencer Watts
Creamy black sesame and garlic noodles
By Eva Chin
Black sesame dumplings
By Sonia Wong
Asian onion soup
By Julie Daniluk
Charcoal sesame no-churn ice cream
By Vijaya Selvaraju