Black Sesame Crusted Ahi Tuna with Asian Cucumber Salad
Ahi Tuna Recipe:
The key is to use frozen sashimi grade Ahi Tuna, which has been flash frozen in order to kill any bacteria.
Thaw the tuna, pat dry, and coat in 1 to 2 tablespoons of soy sauce.
To make the sesame crust, mix the following ingredients in a bowl:
3 tablespoon sesame seeds - both black and white,
1 teaspoon granulated garlic powder,
1 teaspoon kosher salt,
1 teaspoon fresh cracked pepper,
1 teaspoon sugar and
1 teaspoon mixture of dried Italian seasoning and dried thyme
Coat the Ahi Tuna generously in the sesame seed mix by pressing the tuna into the mix. Heat a skillet, add oil and sear all sides, including the edges for 45 seconds each. The aim is to create a golden crust all around. It will not take long, and the flavorful crust will be enough seasoning without overpowering this elegant fish.
Asian Cucumber Salad Recipe:
This recipe for a cold, Asian cucumber salad is fast and simple.
Take 1.5 pounds of thin-skinned cucumbers [4 inches long], score them with a fork, slice, and add 1/2 a teaspoon of salt.
(If you have time, let them sit for a few minutes as water will drain out of the cucumbers.)
4–5 scallions - finely sliced
1 teaspoon ginger - grated
1 clove garlic - finely minced
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey
1 teaspoon red chili paste
1–2 tablespoons toasted sesame seeds
Mix well, let sit while you prepare the Tuna, and let the flavors develop.
Cook rice and mix in the Japanese Furikake Rice Seasoning.