Thursday, November 3, 2011

Sesame Seared Tuna

This meal doesn't really make sense or "fit" together, but I made it work! I saw a really good looking tuna steak while grocery shopping last weekend and wanted to try my hand at sesame seared tuna, which would typically be paired with some sort of Asian slaw or cabbage salad. However, I also saw Brussels sprouts at the store and had a craving for roasted ones (who craves Brussels sprouts?), so made a dinner out of those two oddly paired foods and it ended up hitting the spot!

Sesame Seared Tuna
Serves 2

  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 2 (6 ounce) tuna steaks
  • 1/4 cup sesame seeds
  • wasabi paste
  • 1 teaspoon olive oil

  1. In a small bowl, stir together the soy sauce, agave nectar, sesame oil and rice wine vinegar. Divide into two equal parts - one for marinade and one for dipping sauce (I added a little more of everything to the dipping sauce portion once the steaks were in the marinade portion).
  2. Place tuna steaks in a small glass bowl and pour on marinade, pressing into steaks. Cover and put in fridge for 15-20 minutes, then take out and let sit at room temp for another 10 minutes. 
  3. Spread the sesame seeds out on a plate. Flip the tuna steaks around in the marinade mixture to get them nice and covered, then press into the sesame seeds to coat on all sides.
  4. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste (if you have any - I didn't!).               

Roasted Brussels Sprouts
Serves 4

  • 1 pound Brussels sprouts, ends trimmed and yellow leaves removed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt (or Morton's Light Salt for the sodium conscious)
  • 1/2 teaspoon freshly ground black pepper
  1. Preheat oven to 400 degrees F.
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.     

**I like mine pretty salty and LOVE the burned leaves that fall off and get extra crispy. They taste like potato chips!          

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