And here’s the other recipe we’re trying for our special Friday-at-home dinner. It turned out to be quite delicious. (The first one was Thai Shrimp Soup.)


Sesame Crusted Ahi Tuna with Soy-Ginger-Lime Sauce

Pickled Cucumbers-
  • 1/2 cup rice wine vinegar
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon red chili flakes dried
  • 2 6-inch Japanese cucumbers (I just used a regular one, but I did de-seed it.)
    Soy Ginger Lime Sauce-
    • 2 teaspoons ginger minced
    • 6 tablespoons lime juice about 2 limes
    • 4 tablespoons soy sauce plus 2 more teaspoons
    • 1 teaspoon Sesame oil
    • 2 tablespoons honey
    • 2 teaspoons water
    • 1/2 teaspoon red chili flakes dried
    Tuna-
    • 20 ounces ahi tuna (four 5-oz pieces) about 1 inch thick
    • 8 tablespoons sesame seeds
    • 2 tablespoons grape seed oil or vegetable oil


    Pickled Cucumbers-
    1. Combine vinegar, water, sugar, salt and chili flakes in a medium saucepan and bring to a boil over high heat. Remove from heat. Add cucumber slices and stir. Let rest 10 minutes, then transfer cucumber to a sealable container and refrigerate until ready to use.
    Soy Ginger Lime Sauce-
    1. Whisk together all soy ginger lime sauce ingredients together in a small bowl. Set aside until ready to serve.
    Tuna-
    1. Place sesame seeds on a plate. Pat dry tuna steaks with a paper towel to remove excess water. Dredge and press tuna in sesame seeds, coating the tuna evenly. Sprinkle with more seeds as needed.
    2. In a medium frying pan over medium-high heat, warm the oil until just smoking. Frying two portions at a time, arrange the tuna steaks in the pan (do not overcrowd) and cook until the sesame seeds start to turn golden underneath, about 1 minute. Turn the tuna over and cook for 1 minute. Sear the edges of the tuna for 15 seconds on each edge. Transfer the tuna to a plate with a paper towel, patting to soak gently up any excess oil. Repeat with remaining tuna portions. Transfer tuna to a cutting board and cut ΒΌ-inch thick slices. Arrange tuna on individual serving plates or bowls. Serve with pickled cucumbers and soy ginger lime sauce.

    The leftovers were great as a main-dish salad!

    By |2017-01-31T01:52:00-05:00January 31st, 2017|Uncategorized|0 Comments

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