Wednesday, August 22, 2007

Sesame Herb Crusted Tuna with Citrus Glaze

I took out the salmon from the freezer tonight only to find that was actually tuna- a very nice cut that I had forgotten all about! My salmon recipe I had in mind of course wouldn't work, but I thought this would be a fun opportunity to try my hand at crusting something.

Fresh tuna would have been better, but this was still pretty damn tasty! Next time I would make more of the mayonnaise spice mixture to coat both sides of the fish. The citrus sauce was really good- again, I would double it! The recipes below are the original portions.

Sesame Herb Crusted Tuna with Citrus Glaze

  • 1 Lb. Fresh Tuna, cut into single serving fillets
  • 2 Tbsp. Mayonnaise
  • 1-3 tsp. Dried Spices - Rosemary, Thyme, Salt, Black Pepper, Oregano, Ginger, Red Pepper Flakes
  • 1/4 c. Sesame Seeds, black and/ or white
  • Olive Oil, for frying

  1. Mix mayo and spices in a small bowl until well blended. Spread the mayo mixture onto one broad side of each fillet.
  2. Press the herbed side of the fillet into the sesame seeds, coating the side.
  3. In a large skillet, heat around 3 Tbsp. of olive oil over medium heat.
  4. Place sesame side down into the skillet, frying until the fish is well cooked. Flip the fillets and cook on the opposite side until cooked to desired doneness. If your fish is sushi grade, you can leave the tuna raw in the middle. If you are unsure or do not like raw fish, cook until it is cooked through entirely.

Citrus Glaze
  • 1/3 C. Orange Juice
  • 1 Tbsp. Lime Juice
  • 1 Tbsp. Lemon Juice
  • 1 Tbsp. Soy Sauce
  • Splash of White Wine
  • 1/2 tsp. Ginger
  • 1/2 C. Water

  1. In a small saucepan, combine all ingredients except water over medium-high heat. Bring to a boil.
  2. As sauce reduces, add in water to bring to desired quantity. You will not want to add so much water that the flavor is diluted, but 1/2 cup of water will increase the amount of sauce to enough to spread over multiple fillets of fish.

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