Food & Cooking Recipes Ingredients Seafood Recipes Sesame-Crusted Tuna with Carrot-Ginger Sauce 2.7 (10) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 The savory gingery sauce on this dish is a perfect foil for sesame-coated tuna steaks. Ingredients 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 ½ cup sesame seeds, preferably mixed black and white 4 tuna steaks (each 6 to 8 ounces) Directions 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. Rate it Print