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Black sesame and almond crusted tuna
Ingredients
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
Directions
- 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.
