Pan Seared Tuna Steaks

Japanese Seafood

This Japanese style dish is quick, low in fat, and will double or triple easily for added guests. It also looks and cooks like steak, having a fresh non-fishy flavor that stands up well to heat spicing.

Ingredients

  • 2 6-8 oz. tuna fillets(2/3-inch thick)Swordfish works well also
  • 1 TB. black sesame seed
  • Marinade:
  • Whisk together
  • 2 TB. dry sherry
  • 2 TB. soy sauce
  • 1/2 tsp. sesame oil
  • 1/2 tsp. Chinese 5 spice
  • 1/4 tsp. powdered ginger
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground white pepper
  • a pinch of sugar
  • Sauce:
  • 1 TB. oriental mustard powder
  • 1 TB. cool water
  • 1/2 tsp. soy sauce

Directions

Mix mustard and water vigorously with a spoon. Let stand at room temperature for 15 minutes. Add soy sauce, mix again. Pour into a clean, empty ballpark mustard squeeze bottle. Place tuna in a shallow container, pour marinade over, turn to coat. Cover tightly, refrigerate at least 1 hour. Heat a heavy duty nonstick skillet over high heat. When hot, remove tuna from marinade and sear 2 minutes per side for medium tuna that is slightly pink on the inside. Remove to serving plates, squeeze mustard/soy mix over tuna in four thin lines. Sprinkle with black sesame seeds. Serve immediately with rice or pasta and sauteed peas or broccoli


Select good fresh tuna loin(yellow fin or Ahi if possible) from a reputable fish market. Order 1 to 1 1/2 pounds, cut off any really dark bits, and divide into two steaks.

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Submitted 6/13/05.
Source: Penzey's
Submitted By: Linda Wilson
lwilson@gatecom.com
Pan Seared Tuna Steaks