Sesame Coated Tuna With Wasabi Soy Sauce

Recipe Ingredients

4		Tuna loin - (2" dia by 5" long)
3 tablespoons	45ml	Dijon mustard
1 tablespoon	15ml	Sesame oil
2 tablespoons	30ml	Low-salt soy sauce
1/2 cup	55g / 1.9oz	Sesame seeds
		= (buy in the Asian or Hispanic part of
		Your market – much cheaper!)
2 tablespoons	30ml	Vegetable or olive oil
		Sauce
1/4 cup	59ml	Low-salt soy sauce
1 tablespoon	15ml	Minced pickled ginger
		= (or 1 tspn minced fresh ginger)
3 tablespoons	45ml	Seasoned rice vinegar
2		Garlic cloves - minced
1 tablespoon	15ml	Prepared wasabi paste - or more to taste
2 tablespoons	30ml	Freshly-squeezed lime juice
1/2 teaspoon	2.5ml	Brown sugar
2		Green onions - chopped
1 teaspoon	5ml	Cornstarch - mixed with
1 teaspoon	5ml	Cold water

Recipe Instructions

To prepare sauce, combine all ingredients in a sauce pan and bring to a boil over medium heat. Simmer for 4 to 5 minutes to thicken.

To prepare fish, combine Dijon mustard with next two ingredients. Coat fish with mixture. Spread sesame seeds on a plate and roll coated fish in seeds.

Heat oil in a large skillet over medium-high heat. Add fish and lightly brown each side. Do not cook fish more than a few minutes. When properly cooked, only the outside 1/8-inch is cooked. Most of the center is still raw (call it "rare" if it makes you feel better).

To serve, spoon sauce onto plates. Carefully slice tuna into medallions and arrange over sauce.

This recipe yields 4 servings.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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