Thursday, April 29, 2010

Cooking: Sesame Crusted Seared Tuna

Second time trying this however it's still not right, the taste is just not good enough, still needs to be a lot of refining to be done. Visually it still needs a bit of work as well. The ones at the Japanese restaurants look so appealing, the contrast between the crusted edges and the deep red of the raw tuna is amazing. Like a piece of art.

Tuna: Raw tuna steak, tsp of soya sauce, 1/2 tsp of fish sauce + sesame oil, sesame seeds.
Sauce: 1 tbsp sashimi soya sauce, 1/2 tsp of sesame oil.

Cut tuna into approx 5 cm wide logs. Marinate the tuna in everything but the sesame seeds. Toast sesame seeds in a dry pan, remove and set aside. Pan fry tuna in a HOT pan with a little oil (must be hot in order to have a decent crunchy crust). about 20-30 secs each side (all 4 sides, 6 if you want). Roll in sesame seeds to coat. Slice on angle. Mix the soya sauce and sesame oil together to make sauce then spoon over sliced tuna.
This was only 1/3 of the tuna steak.

Borrowed a stack of cookbooks from the library today. Off to read them now =) Still waiting for Luke Nguyen's one to be available. But Jamie's Ministry of Food will do for now.