Friday, January 13th, 2012 | posted by mike
Serves 4
1/2- 3/4 lb. Sashimi grade tuna- cut into long, approximately 1¼ x 2 ½” logs
1/4 cup black sesame seeds
1 T coarse black pepper
1 T peanut oil or olive oil
Mike’s Makeshift Dipping Sauce
1/4 cup Kikkoman ponzu
1/2 T fresh lemon juice
1 t fish sauce
1/2-1 t sriracha sauce to taste
1 T sake or vermouth
(all ingredients except sake or vermouth available at Monahan’s)
Mix sesame seeds and black pepper and spread out on a cutting board
Roll and press tuna log to evenly coat each side
Heat a heavy pan or skillet over med- high heat
Add oil, when hot add tuna and sear about 1-2 min on each side – flip when fish looks cooked about 1/8 inch into the log
With a thin very sharp knife, slice thin (about 1/8 inch) and fan out on the plate
Serve with dipping sauce
[...] make ponzu shoyu. The recipe for ponzu is a bit time consuming so we’ve come up with a good quickie sauce that’s made with Kikkoman Ponzu. You’ll be amazed that you can create such an impressive [...]
[...] This dish is SOOO good! I’m lucky I got to eat the tuna after I photographed it! My husband says if you love tuna sashimi and sushi, you’ll probably really go for this dish because its basically sashimi that is seared and served raw in the center. Click here for the recipe. [...]