Ingredients
-
3
-
3
-
2
-
1
-
1
-
1
-
1
-
3
-
-
2
-
-
-
-
-
Directions
Sesame Seared Tuna W/Lime Ginger Vinaigrette, From Michael Ruhlmans cookbook, Ratio , From Michael Ruhlmans cookbook, Ratio
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Steps
|
1
Done
|
In a Shallow Bowl, Add the Black and the White Sesame Seeds. Pat the Tuna Very Dry. Smear a Bit of Wasabi Paste on Both Sides of the Fish. Season the Fish With Salt and Pepper. |
|
2
Done
|
Heat a Frying Pan Over Medium-High Heat and Add the Cooking Oil. When the Oil Is Shimmering, Carefully Lay the Tuna Fillets in the Pan, not Touching. Cook For 2 Minutes Then Flip the Tuna. Cook 2 Minutes, Then Flip the Fillets to Its Side to Cook 1 Minute. Flip One More Time to Cook the Other Side For 1 Minute So That You Have a Good Sear on All Sides, Taking Care not to Burn the Sesame Seeds. If the Seeds Start Turning Brown Too Quickly, Lower the Heat. Remove the Fish to a Plate. |
|
3
Done
|
in a Small Bowl, Whisk Together the Lime Juice, Ginger and the Oil. Season With Salt and Pepper to Taste. |
|
4
Done
|
Slice the Fish Into Thin Slices and Arrange on a Plate. Drizzle Some of the Lime-Ginger Vinaigrette Over the Fish. Toss the Remaining Lime-Ginger Vinaigrette With Salad Greens, If Desired. |
