Okay, so like I said last week, today I made some seared ahi tuna.
It's a pretty quick recipe, just the tuna can be a bit pricey. You want to get sashimi quality, which at my local asian market cost $16 for 12oz. The tuna steaks just didn't look very appetizing considering most of it is still going to be raw.
You need: (per serving)
4oz tuna
1 tablespoon black roasted sesame seeds
1/2 - 1 tablespoon olive oil (or sesame oil)
Masago (capelin roe), and green onion for garnish
First, cut your tuna into 4oz servings, then on two small dishes, pour a thin layer of oil on one, and a layer of sesame seeds on the other.
Dip the top and bottom surfaces of each filet in oil then in the seeds, to get a good even coating on both sides. You can do the sides too if you want. I didn't.
Put a bit of oil in a small flat pan and set it on high. Gently place the tuna in the pan and let it sit in there for 1 - 1 1/2 minutes, pressing lightly on it, but not moving it around,
Pick it up with some tongs, and do the same thing to the other side.
Wait a few minutes for it to cool, then slice thinly and garnish (if you want, you can just serve the filet whole). I served mine with soy sauce with a bit of fresh grated ginger in it. I also put 1/2 cup of seaweed salad on the side (I didn't make that)
All together, this whole plate is about 270 calories. It's 200 without the seaweed salad.
It's a pretty quick recipe, just the tuna can be a bit pricey. You want to get sashimi quality, which at my local asian market cost $16 for 12oz. The tuna steaks just didn't look very appetizing considering most of it is still going to be raw.
You need: (per serving)
4oz tuna
1 tablespoon black roasted sesame seeds
1/2 - 1 tablespoon olive oil (or sesame oil)
Masago (capelin roe), and green onion for garnish
First, cut your tuna into 4oz servings, then on two small dishes, pour a thin layer of oil on one, and a layer of sesame seeds on the other.
Dip the top and bottom surfaces of each filet in oil then in the seeds, to get a good even coating on both sides. You can do the sides too if you want. I didn't.
Put a bit of oil in a small flat pan and set it on high. Gently place the tuna in the pan and let it sit in there for 1 - 1 1/2 minutes, pressing lightly on it, but not moving it around,
Pick it up with some tongs, and do the same thing to the other side.
Wait a few minutes for it to cool, then slice thinly and garnish (if you want, you can just serve the filet whole). I served mine with soy sauce with a bit of fresh grated ginger in it. I also put 1/2 cup of seaweed salad on the side (I didn't make that)
All together, this whole plate is about 270 calories. It's 200 without the seaweed salad.
VIEW 6 of 6 COMMENTS
acanthostega:
Happy birthday!
pidgin:
This looks so delicious!