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Old 02-11-2006, 05:46 PM   #1
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Pan Seared Tuna with a Sesame Crust.....

Alright, I have been planning a little meal in my head for a week or so. I just got some new Stainless Steel pans and wanted to give them a workout so the outcome was Really good and it was a pretty simple meal.
I cook for myself so this was for one person. I think that it would be easy to increase the amounts for more people.

I started off by getting some white rice going in a pan. It is the part of the meal that takes the longest amount of time so it got started first.

Next I pour some sesame seeds into a skillet and set it on medium heat. I added some salt and pepper into it even though I could have done that after they were toasted. Be careful with the sesame seeds as they will toast up faster then you realize.

In a small sauce pan I put about about 4Tbl of Teriyaki sauce, the juice from a small can of pineapple rings ( I ate the rings.) I diced up some fresh ginger root and added it in and then finely chopped some fresh chives and some cayanne pepper (to taste) put all of it on to reduce until is is reduced by about half.

Next I cut a nice size hunk of Shaseme Grade Tuna. I spread the sesame seeds out on a plate and pressed both sides into them. This gave me a nice even crust on seeds on each side of the tuna steak.

In my large skillet, I poured some olive oil in the pan and let it get hot. Then, set the timer on the oven for 4 minutes. I hit start and set the tuna steak in the pan. 2 minutes later, I flipped it. The sesame seeds were a nice golden crust. 2 more mins and out of the pan. I like tuna pretty rare so that is my time schedule for it.

Finally I laid down a bed of rice. Placed the tuna steak on it and drizzled the still warm teriyaki glaze over the entire thing.
It was excellent. I don't know exact measurements because I don't use them.

Let me know if you try it. It is a gourmet 30 minute meal easy.

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Old 02-11-2006, 06:49 PM   #2
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You might want to try this: Seared rare tuna encrusted with cracked coriander seeds and cracked black pepper. Amazing flavor. Top with your glaze.
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Old 02-11-2006, 06:53 PM   #3
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I'm jotting it all down Kingfisher. We all happen to love tuna in this house but have NEVER tried fresh one. Chicken of the Sea packages is all I get. I will experiment with your recipe real soon.
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Old 02-12-2006, 06:27 PM   #4
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Sounds good!!!! Apparently I like mine still swimming though - I can sear both sides then all four edges in under a minute

I never thought of pineapple juice - I always use lime - you should try searing the rings beside the fish sometime, I bet they would be good.

I enjoyed talking to you today!

What, no picture????
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Old 02-13-2006, 06:15 AM   #5
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Yum, what a treat! Tuna and ginger are a match made in heaven I like your inclusion of pineapple juice, what a neat spin I'll have to remember that one, thanks Kingfisherfd2.
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Old 02-13-2006, 07:20 PM   #6
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To tell the truth, I didn't take a picture because I wasn't sure how it was going to be. I was pretty sure it was going to be ok. Then to top that off, my camera's batteries were dead.
I plan on making it again in the next few weeks. Maybe I will write down how much I use of everything. I will photo that times process too. I like doing the photo's of the process, makes me feel like I have my own cooking show.

I got the recipe for the balsamic glazed Halibut printed off yesterday. Kitchenelf and I saw the Everyday Italian show that it was featured on together. We both thought it sounded good. I will give a review of it and let you know if I change anything in the way I make it.
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Old 02-23-2006, 07:40 PM   #7
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Just to let everyone know I'm going to make this again this evening. So since kitchenelf needs photos I will shoot the whole process tonight. Stay tuned, I'll be back in a couple hours with photos.
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Old 02-23-2006, 08:30 PM   #8
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This sounds amazing... I cant wait to try it!
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Old 02-23-2006, 09:38 PM   #9
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Alright, here we go.
-First pic is the space that I cook in. It is about half the size of my kitchen that I just moved away from.
-Next is all of the ingredients that I need and the pots and pans that I plan on using.
-Since the rice is going to take the longest, I started up the water with about 1Tbl of butter.
-Then I took my skillet and put it on medium heat and added sesame seeds, fresh ground pepper and sea salt.
-Jackson always hangs out right outside the kitchen, He will venture in once I'm done and see if anything hit the floor.
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Old 02-23-2006, 09:48 PM   #10
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-Next thing is the Tuna steak that I got tonight at the local Harris Teeter. 5.99/#
-I don't need to eat the whole thing so I sliced off about half to cook. I used the long narrow piece and put the other in the fridge for another meal.
-I decided to have a glass of wine tonight while I cooked. I only had time for 2 swallows while I was cooking but it went well with diner too.
-The Ginger and Garlic ready to chop.
-After the chopping is done.
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