Peppercorn and Sesame Seed Crusted Ahi Tuna
Posted in Main Course, Tuna on August 20th, 2009 by Van SantosBeing in a kitchen that had a grill allowed me to once again do some seared Ahi Tuna… I don’t know what it is but the open flame is my fav way of doing Ahi Tuna. This rather simple dish uses a teriyaki / soy glaze that mixes perfectly with the peppercorn flavor.
Here’s what you’ll needed (serves one)
6 oz Ahi Tuna Steak
1 tbsp crushed peppercorn
1 tsp sesame seeds
4 tbsp teriyaki
2 tbsp soy sauce
1) Mix your crushed peppercorn and sesame seeds in a bowl, please tuna steak in bowl and cover both sides.
2) With your grill fired up to about 250, place your Tuna on off-set from the flame (not directly over the flame). Do side one for about three minutes and side two from one to two minutes. The whole point is to sear the tuna, not cook all the way through, as the dish is intended to be seared with a rare center.
While the steak is tuna is cooking, fire up the stove and mix your teriyaki / soy sauces together over a very low flame. Make sure to constantly stir the mixture as it would be easy to burn the sauce if the flame is too high and/or the sauce isn’t given attention. Once your tuna is ready just plate and drizzle your glaze onto the fish.
With my dish I decided to side with rice and broccoli, just about anything lite in flavor would work so not to take away from the main portion of the dish.
Enjoy!
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Jesus, I wish I could afford fresh tuna! It costs a fortune where I am. This looks like a great dinner!
I love rare seared tuna…one of my most favorite things in the world…
I was surprised at how well the peppercorn mixed with the glaze. That perfect balance for the dish. This 6oz steak cost $7.86…. Yea… not something I would be eating every day!
One of mine, too! There is a place in the area that makes a great steak and I was trying to mimic the peppercorn flavor. I came close… but now I need to go back and tweak it just a bit more! So good tho. =)
Fresh tuna is something I’ve been meaning to try. I’ve been wanted to expand my fish horizons (I never liked fish as a kid) and I keep seeing awesome stuff to do with it. This, for example. Heh.
I take it you are not a fan of Sushi, huh Bob? Rare Tuna is an amazing treat in my book. Give it a try some time!
Ouch. Yeah, that’s a little much. Nice treat once in a while, though.
raw tuna (and many other fishes for that matter) are the food of the gods…I would eat it daily if I could afford it AND if it wasn’t tainted with crap like mercury…
mmm…this makes me want to go get some now!!
Monicajane, you hit on my biggest fear with fresh fish – mercury. If I wanted, I could work more fish into the budget but I fear eating too much could raise health issues because of a mercury build up.
Now, what I don’t know is just how much is too much? Are the (medical folks) saying eating fresh fish 5 times a week is bad or are they saying 21 time is bad… I’m sure that info is out there, I’ve never fully researched it.
it really depends on the fish…tuna is a BAD one as are most large fish…
do some research…I don’t know too much about it as I don’t eat fish all that often…
I do eat fish or seafood once a week I’d say…and I just shift around a lot…
we eat a lot of trout from a local sustainable and eco friendly farm…
and I also eat a lot of calamari.
sorry…I didn’t read what you wrote carefully…5 times a week is bad…yes…that much I know…they generally say once a week or so…but I try to be more cautious and pick fish that I know is not contaminated and still eat it only about one a week.
Heh, nope not a sushi fan. But I’ve talked to some people since and I think that might be because I had bad sushi. It’s on the list of stuff to try again, but it’s a pretty big list.
And that’s another thing, the mercury makes me edgy. Not so edgy that I don’t eat canned tuna though, so I’m sure I can get over it with fresh.