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| Sesame-Crusted Tuna with Black bean-Vermouth Sauce |
The tuna steaks should be at least an inch thick. For a rare steak that is still cold in
the center, choose an inch and a half steak
Ingredients
For the steaks:
3/4 cup sesame seeds
4 tuna steaks, 8 ounces each and 1 inch thick
1 tablespoons olive oil
1 tablespoon grapeseed oil [or other high heat friendly oil
coarse salt
freshly ground black pepper
For the sauce:
4 tablespoons grapeseed oil
4 tablespoons black bean garlic paste
1 cup chicken broth
4 tablespoons dry vermouth
3 teaspoons cornstarch
Method
Spread the sesame seeds on a plate. Dry the tuna steaks, then rub both sides with
the olive oil. Salt and pepper each side of the steak. Then press both sides into the
sesame seeds to coat. [This looks particularly nice if you use black and white
sesame seeds]
Heat the grapeseed oil in a skillet, preferably non-stick over high heat, so that the
oil is just beginning to smoke. Put the steaks into the skillet and cook 30 seconds
without moving. Reduce the heat to medium – high and then cook for a minute
and a half until the seeds are turning golden brown. Use tongs to carefully flip
steaks. Cook them without moving until the seeds are golden brown, about a
minute and a half
At this point, the steaks should be rare, opaque on the edges and translucent red
and cool at the center. For a medium rare [reddish pink] at the center, cook for
three minutes. If you do want a rare to medium rare steak, be sure to slice the
steak right after it is removed from the pan, otherwise it will continue to cook
You don't want a nasty surprise when you cut into it five minutes later to find that
your beautiful rare tuna is now medium
For the sauce:
Heat a wok or heavy skillet over medium – high heat. Add the oil, the black
bean garlic paste. Stir – fry about 12 seconds. Add the broth, vermouth and
cornstarch and stir – fry about 1 minute or until sauce thickens. Makes about 1
1/2 cups sauce
Put some of the sauce on each plate and the steaks on top. Drizzle more sauce on
top if you wish
the center, choose an inch and a half steak
Ingredients
For the steaks:
3/4 cup sesame seeds
4 tuna steaks, 8 ounces each and 1 inch thick
1 tablespoons olive oil
1 tablespoon grapeseed oil [or other high heat friendly oil
coarse salt
freshly ground black pepper
For the sauce:
4 tablespoons grapeseed oil
4 tablespoons black bean garlic paste
1 cup chicken broth
4 tablespoons dry vermouth
3 teaspoons cornstarch
Method
Spread the sesame seeds on a plate. Dry the tuna steaks, then rub both sides with
the olive oil. Salt and pepper each side of the steak. Then press both sides into the
sesame seeds to coat. [This looks particularly nice if you use black and white
sesame seeds]
Heat the grapeseed oil in a skillet, preferably non-stick over high heat, so that the
oil is just beginning to smoke. Put the steaks into the skillet and cook 30 seconds
without moving. Reduce the heat to medium – high and then cook for a minute
and a half until the seeds are turning golden brown. Use tongs to carefully flip
steaks. Cook them without moving until the seeds are golden brown, about a
minute and a half
At this point, the steaks should be rare, opaque on the edges and translucent red
and cool at the center. For a medium rare [reddish pink] at the center, cook for
three minutes. If you do want a rare to medium rare steak, be sure to slice the
steak right after it is removed from the pan, otherwise it will continue to cook
You don't want a nasty surprise when you cut into it five minutes later to find that
your beautiful rare tuna is now medium
For the sauce:
Heat a wok or heavy skillet over medium – high heat. Add the oil, the black
bean garlic paste. Stir – fry about 12 seconds. Add the broth, vermouth and
cornstarch and stir – fry about 1 minute or until sauce thickens. Makes about 1
1/2 cups sauce
Put some of the sauce on each plate and the steaks on top. Drizzle more sauce on
top if you wish
