The seared tuna with sesame crust is a fusion between the Japanese tataki technique and the Western presentation in medallions. In Japanese cuisine, the contrast between the toasted exterior and the raw interior is valued. It is one of the most popular fish dishes in contemporary international cuisine.
Japanese
Grilled tuna with sesame
Grilled tuna with Japanese sesame: traditional recipe step by step, with chef tips and clear times.
- Japan
- MAIN COURSES
- Light
- High protein
- Low fat
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 295 kcal
- Protein 40 g
- Fiber 1 g
- Carbohydrates 4 g
- Fat 12 g
- Sodium 640 mg
Story behind the dish
Preparation
Grilled tuna with sesame is a Japanese preparation with easy difficulty. Reserve about 18 minutes in total (10 for mise en place and preparation, 8 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 bluefin tuna medallions, 150 g each.
- Have ready: 3 tablespoons of white and black sesame seeds mixed.
- Have ready: 2 tablespoons low-salt soy sauce.
- Have ready: 1 tablespoon toasted sesame oil.
- Have ready: 1 tablespoon of vegetable oil for the grill.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Dry the tuna medallions well and cover them on all sides with…
Dry the tuna medallions well and cover them on all sides with the sesame seeds, pressing lightly.
-
Heat a griddle or iron skillet over very high heat until…
Heat a griddle or iron skillet over very high heat until lightly smoking.
-
Brush with vegetable oil and seal the tuna for 45 seconds for each…
Brush with vegetable oil and seal the tuna for 45 seconds on each side to leave the center pink.
-
Remove from heat
Remove from heat, let rest for 2 minutes and cut into 1cm thick slices. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Mix soy
Mix soy, mirin, sesame oil and ginger; Sprinkle the slices with this sauce.
-
Serve immediately with chives
Serve immediately with spring onion, bean sprouts and wasabi on the side.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Point more done by cooking 1 additional minute on each side.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.