Serves 4 as a light appetizer
- 6 oz. of EcoFish Albacore Tuna, thawed and patted dry
- 2 tbsp. Sesame seeds
- salt and pepper to taste
- 1 tsp. dark sesame oil
- vegetable oil for searing
1. Place tuna on a plate and sprinkle with sesame seeds, salt, pepper and dark sesame oil.
2. Preheat a heavy well-seasoned cast iron skillet or alternatively, fire up your outdoor grill until very hot.
3. Drizzle enough vegetable oil over the tuna to coat it liberally. Sear over very high heat either in the cast iron pan or on the grill.
4. Do not overcook, this dish is best served rare. Cook only long enough to color each side of the fish. Remove from heat and chill as soon as each side is seared.
5. Using a very sharp knife, thinly slice each piece of tuna against the grain. Fan out the slices on a chilled plate.
6. Serve with Ponzu dipping sauce (recipe follows) and julienne sliced vegatables such as: cucumber, daikon radish, and scallion.
Ponzu Dipping Sauce
1. Combine kombu, lime juice, orange juice, soy sauce, mirin and sake in a non-reactive 2 qt. Sauce pot. Bring just to a simmer and then shut off the heat. Steep for 10 minutes.
- 1 4" x 6" piece of konbu seaweed (available at Asian markets and natural food stores)
- 1/2 cup fresh squeezed lime juice
- 1/2 cup fresh squeezed orange juice
- 1/2 cup soy sauce 2 tbsp. mirin (available at Asian markets)
- 2 tbsp. sake
- 1/2 cup fresh squeezed lemon juice
2. Transfer all into a storage container and chill.
3. When thoroughly chilled, add lemon juice. Strain and serve in individual dipping cups.
Note: Store seaweed-and-all in a tightly covered container in the refrigerator. Will keep for several weeks.
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