I have never been much of a tuna fan. In fact, I hated it until I was about 20- I thought all tuna pretty much came out of the can and smelled like wet cat food. Disgusting- and I still hold that sentiment about canned tuna to this day.
Fresh tuna, however, is wonderful. Once I was introduced to sushi, and the glory that is rare tuna, I was hooked forever. I seized the opportunity to purchase some the other day; having never cooked it myself before, I figured I would stay deliciously simple (that is, simple+delicious). I was pleased with how this turned out, and I know I’ll be making it again in the future. The great thing about cooking is that complicated recipes can be incredible, but simple dishes made with good, high-quality ingredients can be extraordinary too!
- 1 tail piece sushi-grade ahi tuna (mine was about 1 lb)
- 2 T sesame seeds
- 1 T grated fresh ginger
- 1 tsp soy sauce
- 1 T sesame oil
- Heat a large skillet over medium-high heat. Rub the tuna with the ginger, and then roll in sesame seeds. Sprinkle the soy sauce over the top. Add sesame oil to pan and bring up to temperature. Add tuna, searing for 1-2 minutes a side (4 sides). Do not allow sesame seeds to burn. Remove to a cutting board, allow to rest for 2 minutes, then slice and serve.
- Serve with rice, soy sauce and wasabi.