Ingredients with Measurements:
- 4 tuna steaks (6-8 oz each)
- 1/2 cup sesame seeds
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- Salt and pepper to taste
- Vegetable oil for cooking
Special equipment needed:
- Non-stick skillet or grill pan
- Tongs
Step-by-step instructions:
1. In a shallow dish, mix together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, salt, and pepper.
2. Add tuna steaks to the marinade and coat well. Cover and refrigerate for 30 minutes to 1 hour.
3. Preheat a non-stick skillet or grill pan over medium-high heat.
4. Place sesame seeds in a separate shallow dish.
5. Remove tuna steaks from the marinade and coat each side with sesame seeds.
6. Add vegetable oil to the skillet or grill pan and cook the tuna steaks for 2-3 minutes per side or until desired doneness is reached.
7. Remove from heat and let rest for 2-3 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 1 hour
Cooking time: 6-8 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 16g
Carbohydrates: 11g
Protein: 28g
Sodium: 400mg
Substitutions for ingredients:
- Tamari or coconut aminos can be used instead of soy sauce.
- Agave nectar or maple syrup can be used instead of honey.
- Apple cider vinegar or white wine vinegar can be used instead of rice vinegar.
- Any neutral oil can be used instead of sesame oil.
- Black sesame seeds can be used instead of white sesame seeds.
Variations:
- Add a pinch of red pepper flakes to the marinade for some heat.
- Use a mixture of black and white sesame seeds for a more visually appealing dish.
- Serve with a side of stir-fried vegetables or a salad.
Tips and tricks:
- Make sure to pat the tuna steaks dry before coating them with sesame seeds to ensure they stick well.
- Do not overcook the tuna steaks to prevent them from becoming tough and dry.
- Let the tuna steaks rest for a few minutes before slicing to prevent the juices from running out.
Storage instructions:
Leftover tuna steaks can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the tuna steaks in the microwave or in a non-stick skillet over low heat until warmed through.
Presentation ideas:
Serve the sesame-crusted tuna steaks on a bed of rice or noodles and garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions, sesame seeds, chopped cilantro, and lime wedges.
Pairings:
- Sake or white wine
- Steamed rice or noodles
- Stir-fried vegetables or a salad
Suggested side dishes:
- Stir-fried bok choy
- Roasted asparagus
- Cucumber salad
Troubleshooting advice:
- If the sesame seeds are not sticking to the tuna steaks, try pressing them down gently with your fingers or a spatula.
- If the tuna steaks are sticking to the skillet or grill pan, add more oil or use a non-stick cooking spray.
Food safety advice:
- Make sure to cook the tuna steaks to an internal temperature of 145°F to ensure they are safe to eat.
- Do not leave the tuna steaks at room temperature for more than 2 hours.
Food history:
Sesame-crusted tuna steaks are a popular dish in Japanese cuisine and are often served as part of a bento box.
Flavor profiles:
The sesame seeds add a nutty and crunchy texture to the tender and flavorful tuna steaks. The marinade adds a sweet and savory flavor with a hint of ginger and garlic.
Serving suggestions:
Serve the sesame-crusted tuna steaks as a main course for a dinner party or a special occasion.
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