Black and White sesame-seared tuna with sake vinaigrette

By therman

Fish House

Ingredients

• 1 pound or more of tuna
• 1/2 cup black sesame seeds
• 1/2 cup white sesame seeds
• 2 egg whites, beaten until frothy
• Salt and pepper
• Sake vinaigrette
• 1 tbsp. wasabi paste
• 1/4 cup pickled ginger (plus juice)
• 1 cup rice wine vinegar
• 1 3/4 cup sake
• 2 1/4 cup canola oil
• Juice of 1/2 lime
• Salt and pepper
• For the soy syrup
• 1/2 cup soy sauce
• 1 cup sugar

Preparation

Step 1

Mix all vinaigrette ingredients and set aside. Make syrup by mixing ingredients until sugar is dissolved. and set aside.
Cut tuna into 2 -inch by 2-inch logs. Mix sesame seeds and spread on a baking pan. Lightly salt and pepper tuna logs and coat in egg whites, thoroughly. Firmly press logs into bed of seeds, coating all 4 sides. Place in freezer for 5 minutes.
Lightly oil a cast iron skillet and heat to a high heat. Sear tuna no more than 20 seconds on each side. Chill in freezer for 5 to 10 minutes. Serve with vinaigrette and soy syrup. Vinaigrette also tastes good on an apple slaw as accompaniment.