Sesame-Crusted Tuna with Carrot-Ginger Sauce
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Body+Soul, March 2008
- Yield Serves 4
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Ingredients
- 1 medium carrot (2 ounces), peeled and coarsely chopped
- 2 tablespoons minced fresh peeled ginger (about a 2-inch piece)
- 2 scallions, thinly sliced (white and green parts separated)
- 1 tablespoon rice vinegar
- 1 to 2 teaspoons toasted sesame oil
- 1 teaspoon tamari or soy sauce
- 4 tablespoons canola oil, divided
- Coarse salt
- 1/2 cup sesame seeds, preferably mixed black and white
- 4 tuna steaks (each 6 to 8 ounces)
Directions
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In a blender, combine carrot, ginger, scallion whites, vinegar, sesame oil, tamari, 3 tablespoons canola oil, and 1 tablespoon water. Blend until smooth, scraping down sides of blender jar as necessary (add up to 1 tablespoon more water, if necessary, to adjust consistency). Season with salt.
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Place sesame seeds on a rimmed plate. Season tuna steaks with salt, then press both sides of the steaks into seeds to coat.
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Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook fish in skillet 1 to 2 minutes per side for medium-rare (if steaks are particularly large, cook them in two batches).
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Serve fish topped with sauce and sprinkled with reserved scallion greens.
This is an absolutely fabulous restaurant quality recipe which can be put together in very little time.
I thought soy was not allowed during week 1?????
It's actually 705 but either way yeah it seems like a lot.
Yes, is this really 750 calories?
This looks like a fabulous recipe but 750 calories? WHOA
Cannot wait to try this, as my new favorite fish is tuna! This recipe sounds delicious. I have been marinating mine with olive oil, tamari and wasabi powder. This is right up my alley!
Finally. A recipe my husband will eat! Unfortunately, most of these recipes are girl food.
Finally. A recipe my husband will eat! Unfortunately, most of these recipes are girl food.