Seared Tuna (Mi-Cuit)

Restaurant-quality seared tuna with a perfectly caramelized sesame crust and ruby-red rare center. This elegant dish showcases the pure flavor of high-quality fresh tuna.

Ingredients

• •600 g Canned Tuna
• •40 g Sesame seeds
• •30 ml Soy sauce
• •15 g Ginger
• •20 ml Sesame Oil

Instructions

1. 1

   Select 400g sashimi-grade tuna loin, at least 4cm thick. Let rest at room temperature 20 minutes.

2. 2

   Mix coating: 3 tbsp white sesame seeds, 3 tbsp black sesame seeds, 1 tsp fleur de sel, 1/2 tsp cracked pepper.

3. 3

   Pat tuna completely dry with paper towels. Brush lightly with 1 tbsp neutral oil on all sides.

4. 4

   Press tuna firmly into sesame mixture, coating all sides evenly. The seeds should stick well.

5. 5

   Heat cast iron pan or skillet to very high heat (smoking point). Add 1 tbsp grapeseed oil.

6. 6

   Sear tuna 30-45 seconds per side. Only flip once! The crust should be golden, center completely raw.

7. 7

   Immediately transfer to cutting board. Rest 2 minutes - the residual heat continues cooking.

8. 8

   Make sauce: whisk 3 tbsp soy sauce, 1 tbsp mirin, 1 tsp sesame oil, 1 tsp fresh ginger juice.

9. 9

   Slice tuna against the grain into 1cm thick slices using very sharp knife. Work quickly.

10. 10

    Arrange slices in overlapping row on chilled plate. The temperature contrast enhances the experience.

11. 11

    Drizzle sauce around (not over) the tuna. Garnish with microgreens, pickled ginger, wasabi.

12. 12

    Serve immediately. Accompany with soy sauce for dipping and extra wasabi on the side.

Nutritional values

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