Sesame Coated Tuna With Wasabi Soy Sauce
- 4 pieces tuna loin - (2" dia by 5" long)
- 3 tablespoons Dijon mustard
- 1 tablespoon sesame oil
- 2 tablespoons low-salt soy sauce
- 1/2 cup sesame seeds (buy in the Asian or Hispanic part of your market much cheaper!)
- 2 tablespoons vegetable or olive oil
- 1/4 cup low-salt soy sauce
- 1 tablespoon minced pickled ginger (or 1 tspn minced fresh ginger)
- 3 tablespoons seasoned rice vinegar
- 2 garlic cloves minced
- 1 tablespoon prepared wasabi paste or more to taste
- 2 tablespoons freshly-squeezed lime juice
- 1/2 teaspoon brown sugar
- 2 green onions chopped
- 1 teaspoon cornstarch mixed with
- 1 teaspoon cold water
To prepare sauce, combine all ingredients in a sauce pan and bring to a boil over medium heat. Simmer for 4 to 5 minutes to thicken.
To prepare fish, combine Dijon mustard with next two ingredients. Coat fish with mixture. Spread sesame seeds on a plate and roll coated fish in seeds.
Heat oil in a large skillet over medium-high heat. Add fish and lightly brown each side. Do not cook fish more than a few minutes. When properly cooked, only the outside 1/8-inch is cooked. Most of the center is still raw (call it "rare" if it makes you feel better).
To serve, spoon sauce onto plates. Carefully slice tuna into medallions and arrange over sauce.
This recipe yields 4 servings.
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