Crusted Tuna with Sesame-Tahini Red Cabbage
Try this Crusted Tuna with Sesame-Tahini Red Cabbage recipe
Try this Crusted Tuna with Sesame-Tahini Red Cabbage recipe
- salt and pepper to taste
- 1 tablespoon sesame oil
- for the dressing:
- 1/2 tablespoon extra virgin olive oil
- 1 red cabbage blade a
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1/4 up chopped scallions
- 7.5-8 oz 1 ahi tuna steak
- 2 tablespoons tahini
- 1.5 tablespoon rice wine vinegar
- 1.5 teaspoon soy sauce
- 1.5 teaspoons honey
- Carbohydrate 7.15050499911674 g
- Cholesterol 0 mg
- Fat 14.015200012153 g
- Fiber 2.27153128128276 g
- Protein 3.82505687607322 g
- Saturated Fat 1.96867600171987 g
- Serving Size 1 1 Serving (80g)
- Sodium 40.52431597329 mg
- Sugar 4.87897371783398 g
- Trans Fat 0.633531000534455 g
- Calories 162 calories
Step-by-step
- Measure out about 6 packed cups of the cabbage (or more, if you prefer) and place in a large mixing bowl and set aside.
- Place all of the ingredients for the dressing into a bowl or food processor and mix until creamy. Taste and adjust, if necessary.
- Place the cabbage and scallions in a large mixing bowl and drizzle with dressing. Toss to combine everything together and set aside.
- Place the sesame seeds in a shallow dish or plate and toss to mix together. Set aside.
- Place a large skillet over medium heat and add in the olive oil.
- Meanwhile, press one side of the tuna steak down into the sesame seed mixture and then turn over and repeat.
- Once oil is heated, add in the tuna steak, sesame seed side down. Sear for 1-2 minutes (depending on how well done you’d like it) and then flip over and cook another 1 minute. Remove the tuna and place on a cutting board. Slice thinly.
- Divide the cabbage onto plates and top with the tuna steak slices.
Substituting standard black and white sesame seeds with crushed wasabi peas alters both the exterior crunch and the heat profile of the crust. High heat is mandatory when cooking fish proteins coated in seeds. A cold skillet leads to sticking and uneven searing. Press the tuna firmly into the seed mixture to ensure complete surface adhesion. Loose seeds burn quickly in the pan and impart a bitter taste to the oil.
Mastering the Sear
Heat a heavy cast-iron skillet over medium-high heat for three full minutes before adding oil. Raw ahi tuna requires precise timing to develop a crisp exterior while keeping the center cool and rare. Sear the fish for precisely 90 seconds on the first side. Flip the steak and cook for an additional 60 seconds. Remove the fish immediately from the hot surface to halt the cooking process. Let the protein rest for two minutes on a cutting board before slicing with a sharp, non-serrated knife. Dull blades tear the delicate flesh instead of producing clean portions.
- Avoid freezing dressed cabbage because the high water content causes the leaves to turn limp and watery upon thawing.
- Store leftover dressing in a sealed glass jar for up to four days in the refrigerator.
- Cooked tuna does not reheat well and should be consumed immediately after slicing.
