Sesame Seared Tuna with Ginger-Carrot Dipping Sauce
|2 teaspoonwhite miso|
|2 teaspoonfresh ginger; grated|
|1/3 cupcarrot juice|
|2 tablespoonfresh orange juice|
|2 teaspoonlow-sodium soy sauce|
|1 tablespoondistilled white vinegar. plus 2 teaspoons|
|1/8 teaspoonred-pepper flakes|
|1/4 teaspoonsesame oil|
|1 scallion, green part only; thinly sliced|
|3 tablespoonwhite sesame seeds; unhulled|
|1 tablespoonblack sesame seeds; unhulled|
|1 poundsushi-grade yellowfin tuna; cut into 4-ounce rectangular pieces|
|1 tablespoonsafflower oil|
Sesame Seared Tuna with Ginger-Carrot Dipping Sauce Preparation
1. Make the dipping sauce: Combine mirin, miso, ginger, carrot juice, orange juice, soy sauce, vinegar, red-pepper flakes, and sesame oil in a small bowl, whisking until miso dissolves. Sprinkle with sliced scallion.
2. Make the tuna: Combine sesame seeds in a shallow dish. Press tuna pieces into seeds, turning to coat each side. Heat oil in a medium saute pan over medium-high heat. Add tuna, and cook each side until white seeds are golden, about 20 seconds per side. Transfer tuna to a paper-towel-lined plate for 1 minute, then cut each piece into 1/4-inch-thick slices. Serve with dipping sauce.
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