It’s that time of the year when seafood is always a good decision. From crustaceans to white flaky fish, I’m always in the mood for something light and fresh. However, when preparing food from the sea, freshness is king and I feel there are sometimes only a few ways to dine on great quality seafood. So #ChefAdrian has whipped up a doozy– this sesame crusted tuna is unlike any other. With an Asian flare, it has the sweet and salty balance that adds vibrance and crispness in every bite. Paired with a light salad, it’s a lovely dish to enjoy all summer.
Sesame Crusted Tuna
- 2- 8 oz. Tuna steaks
- 2 jalapenos
- 4 scallions
- 2 garlic cloves, peeled & minced
- 1 large ripe avocado
- 2 limes, juiced
- 1 ripe plantain, peeled & sliced
- 1 Tablespoon freshly chopped cilantro
- 1 Tablespoon toasted sesame seed oil
- 2 Tablespoons honey
- 1 Tablespoon rice wine vinegar
- ½ cup sesame seeds
- ½ cup low sodium soy sauce
- ¼ cup sweet garlic chili sauce
- Salt & Pepper (to taste)
- Canola oil
- In a small sauce pot over medium heat, drizzle a little oil and add the garlic.
- Cook the garlic for about 4 minutes, stirring frequently.
- Add the soy sauce, honey, lime juice, chili sauce and sesame oil and cook on low heat for about 10 minutes.
- Once it turns into a syrup like consistency you may remove from the heat and set aside.
- Over your gas burner, char the jalapeno peppers evenly on all sides until they are black.
- Once charred, place in a small bowl, cover with plastic wrap and let them rest for 10 minutes.
- Using your knife blade, scrape away the charred skin, cut the tails, slice down the middle, remove core/seeds and dice the peppers into 1/4 inch cubes. If you prefer your relish a little spicier, you can leave the seeds.
- Trim the scallions and char over the same burner, turning frequently.
- Once charred, slice the scallions into thin medallions and add to the diced jalapenos.
- Cut the avocado into ¼ cubes and add to scallion and jalapeno mixture.
- Add cilantro, rice wine vinegar, a little sesame oil and salt & pepper.
- Gently toss the mixture, making sure to keep the avocado pieces fairly large.
- Wash and completely dry your tuna steaks.
- Rub a little canola oil on the steaks before you season with salt & pepper and evenly coat the steaks with the sesame seeds, pressing down as you apply them.
- Heat ¾ cup of oil in a deep frying pan on the stove top over medium-high heat and fry the plantain slices for about 30 seconds per side until golden brown.
- Once both sides are browned, remove from pan and set aside to drain on a paper towel lined plate season with salt and pepper.
- You can fry the plantains in two separate batches if they do not fit. Add more oil if needed, bring up to temperature and sear the tuna steaks for about a minute and a half per side, depending on how thick the tuna is sliced. I prefer mine medium rare.
- On two plates arrange the fried plantains in a circle in the center of the plate.
- Add the tuna steaks, pour the soy glaze over the tuna and top off with the avocado relish. If the glaze got too cold, you can re-heat before adding to the steak.