I have been on a mission to perfect a seared ahi tuna recipe that not only has a spicy, tasty crust to die for, but also has a dipping sauce that kicks it over the top...
And I think this just might be it...
But... I would appreciate your input on it too.
So if you could do me a favor...
Make the seared ahi tuna and the ginger soy sauce for this recipe (because both of them together are a match made in heaven I think :-) and let me know your thoughts in the comments at the bottom of this page.
I'd appreciate it!
1 block of Sushi Grade Ahi Tuna
1-1/2 tsp kosher salt
1 tsp ground coriander
1 tsp paprika
1/4 tsp cayenne pepper
1 Tbsp. course ground black pepper
1-1/2 Tbsp. white sesame seeds
1-1/2 Tbsp. black sesame seeds
2 Tbsp. canola oil
Wedge of romaine, some of your favorite mixed greens, or some shredded daikon (like served with sashimi)
(be sure to make the Ginger Soy dipping sauce above!!)
Prepare the ginger soy sauce. Place in refrigerator until ready to use.
Combine the kosher salt, coriander, paprika, cayenne pepper and black pepper in a bowl. Mix well and set aside.
Combine sesame seeds in another bowl and set aside.
Pat the excess moisture from your ahi tuna block.
If desired, you can split the block into 2 or 4 pieces.
Generously rub the seasoning mixture all over your tuna block(s). Be sure to press it into the tuna without mashing it.
Now, press the sesame seeds into the tuna, covering it all over.
Place a heavy bottomed non-stick or cast iron skillet on medium high heat. Add the oil and distribute it evenly all over the pan surface.
When the oil begins to smoke slightly and/or is starting to swirl, place the tuna in the pan.
Cook for approximately 45 seconds on each side.
Then, using tongs, cook the ends and sides for 20 seconds each.
Slice to desired thickness (preferably using a very sharp sashimi knife) and serve.
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