Tuna is a popular fish served as sashimi or as a sushi, it is also very delicious when lightly cooked. In this recipe, the sesame tuna steaks are coated with crunchy sesame seeds and are sautéed until the crust is golden, bringing out the nutty aroma of the sesame while leaving the tuna rare in the center. This is a great way to enjoy a cooked Tuna yet rare inside in its original taste.
Preparation of Ingredients
4x 200g tuna steaks
115g sesame seeds
200g medium-grain rice
60ml peanut oil
Rice Mix Sauce
2.1/2 tablespoons rice wine vinegar
1 tablespoon mirin
1 teaspoon sugar
1/4 teaspoon salt
1 nori sheet, finely shredded
Wasabi Mayonnaise Paste
125g Japanese Mayonnaise
2 teaspoons Wasabi paste
Combine the Japanese Mayonnaise and Wasabi in a small bowl
Pickeled ginger, to serve
Cover the individual tuna steaks in sesame seeds, pressing down to coat well. Leave in refrigerate until needed to retain the freshness.
rinse the rice until the water runs clear, then put in a saucepan with 500ml water.
Bring to boil, then simmer, covered, for 10-12 minutes. Turn off the heat and leave, covered, for 5 minutes. You can also cook with a rice cooker, which will automatically control the heating sequence.
While rice is hot, pour on the combined rice wine vinegar, mirin, sugar and ¼ teaspoon salt. Stir with a fork to separate the grains, then mix in the shredded nori. Keep Warm.
Heat the oil in a big Saucepan, add the tuna steaks and fry for 1-2 minutes on each side, or until the sesame seeds are crisp and golden. The tuna should still be a little pink in the middle. Drain on paper towels.
Scoop the rice into four lightly greased 125 ml bowl or cups, pressing down lightly, then invert onto each plate and remove the bowl.
Serve the tuna with the nori rice and with some wasabi mayonnaise paste on the side. Garnish with pickled ginger.