Sesame Crusted Seared Ahi Tuna Steak With Authentic Japanese Teriyaki Sauce
Ahi tuna, which refers to yellowfin tuna and bigeye tuna in Hawai, is high in protein, low in fat, and very easy to cook.
Author: Japanmcconnell/Photo credit to japanmcconnell.com
- Rico's Authentic Teriyaki sauce *1)
- 2 Ahi tuna steaks (3/4 of an inch thick)
- 1 egg whitewash
- 1 cup Sesame seeds *white/ white and black mix
- Pickled ginger
- Wasabi paste
- Japanese citrus chili paste *2)
- 1-2 tbsp Toasted sesame oil
- a pinch of salt
- Make Japanese citrus chili paste 1-2 weeks before.
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- Make Rico's authentic teriyaki sauce the night before.
- Prepare Ahi tuna
- If you use frozen tuna, thaw the fish to transfer to a fridge the night before or soak a packet in ice-cold water for about 30 minutes.
- Place kitchen paper towels on a stainless steel baking pan.
- Place thawed tuna steaks on paper towels, and sprinkle a pinch of salt on each side.
- Let the fish for 10 minutes in a fridge.
- Pat dry the fish (especially the moisture on the surfaces) thoughtfully while changing paper towels.
- Coat & Sear Tuna Steak
- Make an egg whitewash. (You can use 2 egg whites if needed or add water.) Place sesame seeds on a plate.
- Dip the fish in egg white wash and then coat them with sesame seeds while pressing firmly.
- *Don't forget sides.
- Heat a cast-iron skillet over medium-high heat, until very hot.
- Once the skillet is hot, add the toasted sesame oil and coat the pan.
- Carefully lay the tuna in the pan, trying not to remove the sesame seeds as possible as you can.
- Sear the fish for 45-60 seconds without moving the steaks.
- Check the underneath by lifting one corner to see if it looks golden and crispy.
- Carefully flip, and sear the other side.
- Repeat to sear each side using tongs to hold it upright.
- Serve Sesame crusted seared ahi tuna steak
- Place on a cutting board, then using a sharp knife or sushi knife, slice thoughtfully.
- Place a slice on a sushi plate, drizzle teriyaki sauce, and place a pinch of gari pickled ginger and a very small amount of wasabi paste or Japanese citrus chili paste.