Sesame-Crusted Tuna with Carrot-Ginger Sauce
The savory gingery sauce on this dish is a perfect foil for sesame-coated tuna steaks.
- Servings: 4
Source: Body+Soul, March 2008
- 1 medium carrot (2 ounces), peeled and coarsely chopped
- 2 tablespoons minced fresh peeled ginger (about a 2-inch piece)
- 2 scallions, thinly sliced (white and green parts separated)
- 1 tablespoon rice vinegar
- 1 to 2 teaspoons toasted sesame oil
- 1 teaspoon tamari or soy sauce
- 4 tablespoons canola oil, divided
- Coarse salt
- 1/2 cup sesame seeds, preferably mixed black and white
- 4 tuna steaks (each 6 to 8 ounces)
In a blender, combine carrot, ginger, scallion whites, vinegar, sesame oil, tamari, 3 tablespoons canola oil, and 1 tablespoon water. Blend until smooth, scraping down sides of blender jar as necessary (add up to 1 tablespoon more water, if necessary, to adjust consistency). Season with salt.
Place sesame seeds on a rimmed plate. Season tuna steaks with salt, then press both sides of the steaks into seeds to coat.
Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook fish in skillet 1 to 2 minutes per side for medium-rare (if steaks are particularly large, cook them in 2 batches).
Serve fish topped with sauce and sprinkled with reserved scallion greens.