Sesame Crusted Tuna with Ponzu Sauce

Behold, sesame crusted tuna steaks served with a side of tangy, sweet, and spicy Ponzu sauce. 

If it's been a while since you've had tuna that wasn't from a can or in sushi form, then you'll love this dish.

Check out the recipe here and our versions below. 

Dan's Version

Tuna steak is a delicious cut of fish, but be careful, it cooks incredibly fast. The recipe recommends approximately 3 minutes per side when in reality 30 seconds to a 1 minute would have been perfect.

I made the vinaigrette dressing without the wasabi and it was excellent! Use the vinaigrette on a bed of microgreens or simply dip the tuna in the vinaigrette. Either way will be delicious.

Now that Mo and I are beginning to experiment with plating, here are my recommendations:

1.) Serve the vinaigrette as a side. Do not put it on the plate. 

2.) You should plate your dish as you want your guests to eat it. Rather than have pesto sauce on the side, place the cooked tuna over it and top with the microgreens.

My favorite part about this dish is how simple it is to cook. Tuna steak is also very healthy and packed with protein. 

Finally, while a fresh cut of wild tuna steak might be a little pricey, I highly recommend it over the farm raised nonsense. This is a message I have repeated with any type of fish. 

Mo's Version

Easy, delicious, and looks VERY impressive. The sesame, soy, ginger, and scallion flavors really resonate in this dish. 

My tips:
-DO NOT forgo making the Ponzu sauce. I thought it was going to taste like a generic soy dressing but it had a surprisingly unique flavor with the honey, scallion, wasabi, etc.
-Serve your tuna medium to rare. Enough said.
-Make sure to give the edges a quick sear for color and flavor.
-Sprinkle a little salt in the sesame mixture for added seasoning.
-Slice the tuna for presentation.
-Sliced avocados would also be great here. 

Thanks for reading! See you next week.