Sesame Seared Tuna with Ginger-Carrot Dipping Sauce

Name: Sesame Seared Tuna with Ginger-Carrot Dipping Sauce
Ingredients: 2 tablespoons mirin; 2 teaspoons white miso; 2 teaspoons grated fresh ginger; 0.333 cup carrot juice; 2 tablespoons fresh orange juice; 2 teaspoons low-sodium soy sauce; 1 tablespoon plus 2 teaspoons distilled white vinegar; 0.125 teaspoon red-pepper flakes; 0.25 teaspoon sesame oil; 1 scallion, green part only, thinly sliced; 3 tablespoons unhulled white sesame seeds; 1 tablespoon unhulled black sesame seeds; 1 pound sushi-grade yellowfin tuna, cut into 4-ounce rectangular pieces; 1 tablespoon safflower oil

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Martha Stewart Test Kitchen

Updated on May 16, 2017

Ingredients

For the Dipping Sauce

2 tablespoons mirin
2 teaspoons white miso
2 teaspoons grated fresh ginger
⅓ cup carrot juice
2 tablespoons fresh orange juice
2 teaspoons low-sodium soy sauce
1 tablespoon plus 2 teaspoons distilled white vinegar
⅛ teaspoon red-pepper flakes
¼ teaspoon sesame oil
1 scallion, green part only, thinly sliced

For the Tuna

3 tablespoons unhulled white sesame seeds
1 tablespoon unhulled black sesame seeds
1 pound sushi-grade yellowfin tuna, cut into 4-ounce rectangular pieces
1 tablespoon safflower oil

Directions

Make the dipping sauce: Combine mirin, miso, ginger, carrot juice, orange juice, soy sauce, vinegar, red-pepper flakes, and sesame oil in a small bowl, whisking until miso dissolves. Sprinkle with sliced scallion.
Make the tuna: Combine sesame seeds in a shallow dish. Press tuna pieces into seeds, turning to coat each side. Heat oil in a medium saute pan over medium-high heat. Add tuna, and cook each side until white seeds are golden, about 20 seconds per side. Transfer tuna to a paper-towel-lined plate for 1 minute, then cut each piece into 1/4-inch-thick slices. Serve with dipping sauce.

Originally appeared: Martha Stewart Living, October 2008

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