So we had two tuna steaks in the freezer and I thought I had to do something with them. I am a big fan of ahi tuna and usually order it as light fare at a restaurant. I was a bit intimidated when I ran into a recipe for sesame encrusted seared ahi tuna. But I had the entire evening and nothing else to do so I made my self hit the store for the missing ingredients. BTW, I’m OBSESSED with sesame oil now. Just smelling it out of the bottle is amazing but cooking with it is even better. It’s worth the $7 splurge!

I wanted to use my frozen veggies somehow as well because they are always so lonely in the freezer so…roasted parmesan broccoli, voila! Somehow I managed to make it up all in perfect timing to rave reviews from Rick. Since I’ve begun cooking, nearly everything has turned out to be amazingly tasty. Perhaps I have a knack I never knew!

One of the best parts of this recipe is the sauce so pay attention!

Sesame Crusted Ahi Tuna

3/4 cup sesame seeds
4 tuna steaks , 8 ounces each and about 1 inch thick
2 tablespoons vegetable oil
table salt and ground black pepper

1. Spread sesame seeds in shallow baking dish or pie plate. Pat tuna steaks dry with paper towel; use 1 tablespoon oil to rub both sides of steaks, then sprinkle with salt and pepper. Press both sides of each steak in sesame seeds to coat.

2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add tuna steaks and cook 30 seconds without moving steaks. Reduce heat to medium-high; continue to cook until seeds are golden brown, about 1 1/2 minutes. Using tongs, carefully flip tuna steaks; cook, without moving steaks, until golden brown on second side, about 1 1/2 minutes for rare (opaque at perimeters and translucent red and cool at center when checked with tip of paring knife) or 3 minutes for medium-rare (opaque at perimeters and reddish pink at center). To serve, cut into 1/4-inch-thick slices and drizzle with ginger soy sauce.

Ginger Soy Sauce:

1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup water
2 1/2 teaspoons sugar
1 medium scallion , sliced thin
2 teaspoons minced fresh ginger
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon red pepper flakes 

1. Combine all ingredients in a small bowl, stirring to dissolve sugar.

*As for the brocooli, just toss it in olive oil, salt, pepper, light bread crumbs and shredded parm cheese. Bake for 12 minutes!

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