Sesame Crusted Tuna w/ Wasabi Creme Fraiche
When Chef Nicole came over with her sushi grade tuna claiming that she was going to make that great Sesame Crusted Tuna appetizer I tend to gravitate towards on any sushi menu, (and she was going to prepare the whole dish in under 5 minutes), I was dubious.
If you watch the video below you will bear witness to the simplicity of this recipe and you will have a new go-to menu item for any dinner party or gathering. These days, sushi grade tuna can be found at many local fish mongers. We like Fjord Fisheries, but if you live in Westport, the Double L Farm Stand is now getting shipments of tuna and salmon every Thursday from Boston and it is spectacular!
Sesame Crusted Tuna w/ Wasabi Creme Fraiche
1 sashimi grade tuna steak
3 tbs. each black and toasted sesame seeds
zest from 1 lime
pinch of kosher salt
1/4 C. peanut oil
1 tsp. wasabi paste
1/2 C. creme fraise
Cut tuna into thirds. On a plate, mix sesame seeds, lime zest and a pinch of salt. Heat oil on high in a high sided pan. Coat each side of tuna in the sesame seeds and when oil glistens quickly sear each side of tuna for no more than 6 seconds per side. Remove from heat and slice.
Combine wasabi paste and creme fraise and add a small dollop over each piece of tuna. The tuna can be served as an appetizer on a rice cake with the wasabi creme fraise or as a first course with some micro greens.
1 Reference | tagged Asian, Ask Chef Nicole, Recipe, Seafood, sushi
Reader Comments (5)
Great post. Seared tuna is one of my son's favorites. Here's a dressing we tried recently with sesame crusted seared tuna. Everyone loved it! http://www.seriouseats.com/recipes/2008/10/nobus-tuna-tataki-sashimi-salad-matsuhisa-dressing-recipe.html
In the video, Chef Nicole made reference to a vinaigrette dressing that can be drizzled on the greens served with the tuna. Is that recipe posted on the site?
Pardon the omission: The wasabi creme fraiche is made with 1 quarter c. Creme fraiche to 1-2 tbs. Wasabi paste, more if you like it spicy. Enjoy!
Could you sear this in advance and then wrap in clingwrap/refrigerate and serve cold?
We actually did just this as we cooked more than we could eat during the shoot and it held up nicely in the fridge. I would say that the crunch in the sesame seeds is slightly more subdued after refrigeration.