Sesame-Coated Tuna Steaks

 RSS    

Fresh tuna is endlessly versatile.

It can be sauteed, grilled, roasted or even served raw, all with delectable results. Another bonus is that tuna needs only a very short cooking time, even less than most fish.

For the light yet flavorful recipe that follows, tuna steaks are coated with sesame seeds, quickly pan seared and then popped into the oven for only a few minutes.

The tuna steaks are topped with dollops of Orange Sherry Mayo, a simple combination of good purchased mayonnaise, orange zest, shallots and a hint of sherry.

Both fish and garnish take less than 30 minutes to prepare from start to finish. Sugar snap peas and basmati rice tossed with chopped scallions and minced fresh ginger would make easy and tempting sides.

Sesame-Coated Tuna Steaks with Orange Sherry Mayo

Serves 4.

Mayo:

1/2 cup mayonnaise (use whole, not a reduced-fat variety, prepared mayonnaise)

1 tablespoon chopped flat-leaf parsley

2 teaspoons finely chopped shallots

1 1/2 teaspoons dry sherry

1 1/4 teaspoons grated orange zest

Tuna:

1 egg white, beaten lightly

1/2 cup sesame seeds

Four 5-1/2 to 6-ounce tuna steaks, about 1-inch thick

Kosher salt and freshly ground black pepper

Canola oil

1 tablespoon chopped parsley for garnish

For the mayo, in a medium bowl whisk together the mayonnaise, parsley, shallots, sherry and orange zest. (Mayo can be prepared 4 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.)

When ready to cook, arrange a rack at center position and preheat oven to 450 F.

Place the beaten egg white in a small bowl and spread the sesame seeds on a dinner plate. Salt and pepper the tuna on both sides. Brush each steak with some egg white, then coat both sides with sesame seeds.

Use enough canola oil to lightly cover the bottom of a large, heavy ovenproof skillet. Place the pan over medium heat and, when oil is hot, sear the tuna for 1 minute, then turn and sear the other side for only 30 seconds. Place the skillet in the oven and roast for 2 minutes; then, using a metal spatula, turn steaks and roast for another 2 minutes for medium rare.

Remove the pan from the oven and place steaks on dinner plates. Garnish each with a dollop of prepared mayonnaise and a sprinkle of parsley.

Note: Tuna can overcook easily and turn dry, so it needs only a very short time in the oven. It is best when cooked to medium rare, which means that there should be a thin line of slightly uncooked meat than runs through the center of each steak.

 

 RSS    

Recipes

 

More Recipes

Sesame-Coated Tuna Steaks with Orange Sherry Mayo

(c) 2010 Betty Rosbottom Recipes