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| Sesame-Crusted Tuna with Tamari-Wine Sauce |
| Serves 6 |
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| Ingredients for Sesame-Crusted Tuna |
6 oz Tuna Fillet
2 oz Sesame See Coating
1 oz Sesame Oil
tsp Seafood Seasoning
12 oz Wasabi-Parmesan Mashed Potatoes
1 oz Wasabi Paste
2 oz Pickled Ginger
3 oz Tamari-Wine Sauce
1 ea Lemon, half, seeded
1 ea Flat Leaf Parsley |
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| Method for Sesame-Crusted Tuna |
• Pat the tuna fillet dry and season with the seafood
seasoning on both sides. Press each side of the tuna
into the sesame seed coating to evenly coat the fillet.
• Ladle 1oz of sesame oil into a sauté pan. Heat the
oil to smoking and add the tuna fillet. Sear each
side, toasting the sesame seeds. Cook to desired
temperature.
• Remove the cooked fillet from the heat and place
it on a clean cutting board. Using a sharp knife,
cut the tuna on the bias into very thin slices.
• Place the hot wasabi-parmesan mashed potatoes
in the center of a hot plate.
• Place the ginger in a small, compact pile on top of
the potatoes. Form the wasabi paste into a ball and
place it next to the ginger on top of the potatoes.
• Drizzle 3oz of warm tamari-wine sauce around the
mashed potatoes. Fan the tuna around the pile of
potatoes. Be sure to pull the tuna in tight to give
the plate a more elegant and composed look.
• Garnish the plate with a lemon half and a sprig of
fresh flat leaf parsley.
• Check to make sure that the plate is still hot
and serve immediately. |
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