Adapted from: Food, Health, and Happiness
This dish was a breeze to make, quite tasty, and entirely healthy. For all of those reasons I would definitely recommend it to anyone that likes rare tuna. The dressing really makes it. Without it can be a bit dry. Luckily there is plenty left over for garnishing on top.
The only downside is that there are quite a few ingredients here, including a few that you might not have in your pantry like the mirin. However, I was able to find everything I needed at my local grocery.
- 1 tablespoon toasted sesame oil
- 3 tablespoons soy sauce
- 1 ½ tablespoons ginger
- 3 tablespoons rice vinegar
- 1 tablespoon mirin
- 1 tablespoon chopped shallot
- 1 tablespoon chopped seeded jalepeño
- 1 tablespoon honey
- 12 ounce tuna (albacore or ahi preferred)
- ½ teaspoon salt
- 1 tablespoon coarse black pepper
- 1 ½ tablespoons sesame seeds
- 1 tablespoon sesame oil
- 3 small cucumbers, sliced
- 8 radishes, sliced
- 1 cup sprouts (whatever you like)
- ¼ cup chopped scallions
In your favorite blender combine toasted sesame oil, soy sauce, ginger, rice vinegar, mirin, shallot, jalepeño, and honey and blend until smooth.
Sprinkle salt on both sides of the tuna. On a plate combine sesame seeds and black pepper. Press the tuna into the mixture on both sides until covered in seeds.
Heat the toasted sesame oil in large skillet (I used cast iron) on medium-height. Add the coated tuna and sear on both sides. For rare it takes about 1 minute per side. Cook it rare!
Once cooked, move the tuna to a cutting board and thinly slide against the grain.
Drizzle about a ¼ cup of the dressing over top. Add more if desired, but I left the rest for self-serving.