Sashimi Tuna with Fresh Ginger and Wasabi
By The Gourmet Farm Girl
2 Ahi Tuna Steaks
2-3 Tablespoons Black Sesame Seeds
1/3 cup Peanut Oil
Brush some of the oil on each side of the tuna steaks; coat each side of the steaks till black with seeds.
Heat the peanut oil in a medium size skillet till hot and place the steaks in the oil and sear on each side
about 20-30 seconds; do not overcook
You will be able to see the fish cooking as it turns opaque on the outer edges; leaving the center of the steaks rare. Remove from pan and transfer to a plate to cool; 2-3 minutes, cover and place in the refrigerator for 50-60 minutes till chilled
Slice thin and serve over a bed of chopped cabbage or lettuce with wasabi, pickled ginger and soy sauce for dipping.
Double recipe for more