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Sesame tuna with sweet and sour soy sauce

4
00:20

Cooking tuna properly can be a challenge. If the heat is too low, there’s a risk of cooking it dry before achieving the desired sear. An ideal temperature for a quick and flavourful sear, while keeping the center raw, is 230°C.

This dish presents the pure flavor of tuna meat with a lightly seared exterior, leaving the inside raw and juicy. The sauce is rich in umami and achieves a balance of sweet and spicy, enhanced by soy, ginger, and a hint of chili.

The presentation in a bowl showcases golden sesame seeds and fresh green herbs, creating a simple yet flavourful dish that’s both easy to prepare and visually appealing. It works exceptionally well as an appetizer or starter.

Ingredients

Sweet and Sour Soy Sauce

1 pcs. Garlic clove, crushed

30 gram Fresh ginger

0.5 dl Soy sauce

0.5 dl Sugar

0.5 dl Lemon juice

2 dl Light chicken stock

Vegetables

50 gram Snap peas

50 gram Enoki mushrooms

LACK_TRANSLATION as needed

Seared Sesame Tuna

200-300 gram Tuna, raw

30-50 gram Sesame seeds, whole, dried

Flavour neutral oil for frying

Steps

1
Make the sauce

Peel the garlic, lightly mash it, and slice it as thinly as possible. Peel the ginger, then slice it thinly and cut into strips to maximize the surface area. In a saucepan, combine the garlic, ginger, soy sauce, sugar, lemon juice, and stock. Heat the mixture to 100°C. It should not boil, but simply draw out the flavor of the garlic and ginger.Once it starts steaming and the sugar has dissolved, let it steep for 5 minutes. Afterward, strain the sauce into a bowl to remove the garlic and ginger pieces. If you prefer, you can prepare the sauce the day before and store it in the fridge.

2
Prepare the vegetables

Rinse the sugar snap peas and clean them by removing the ends. Cut them into thin slices.Cut the enoki mushrooms from the roots.Cut the cress with a knife or a pair of scissors.

3
Prepare the tuna

Cut the tuna into long blocks with equal thickness on all sides. This ensures that you can cook them on all sides and achieve a nice colour. Coat the tuna slices in sesame seeds, preferably white sesame seeds, but you can also use a mixture of black and white sesame seeds.

4
Reheat the sauce

Pour the sauce back into the saucepan and heat it to 100°C so that it warms up without boiling. Add the mushrooms to the sauce and stir, ensuring they are covered in the sauce, letting them add flavour to the sauce.

5
Cook the tuna

Heat a frying pan to 230°C. It’s crucial to cook the tuna very briefly to prevent it from becoming overcooked and dry. Add a little flavour-neutral oil to the pan. Fry the tuna slices for about half a minute on the first two sides. Then quickly fry the tuna on the remaining two sides for about 15 seconds on each side.

6
Plate the dish

Start by pouring a little sauce into the bottom of a deep plate. Then place tuna slices on top and add sugar snap peas. Garnish the dish with fresh cress, arranging it in a visually appealing and random manner.

Notes

You can substitute pea shoots and watercress for sugar snap peas and cress if you want to be extra fancy. However, cress and sugar snap peas are more readily available and still taste great.

Use a good store-bought or homemade stock for the best flavour. Avoid stock cubes for this dish.

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