Mindylynns Kitchen

It’s not secret that I love tuna, I love it raw and cooked every which way.  But growing up tuna was not something we EVER (and I do mean ever) cooked.  In my family tuna came in a can.  It’s rather sad but I never thought past that.  When I first saw tuna raw and in the flesh I was flabbergasted…I mean it was purple!!!  I was perplexed in my experience tuna was white and so dry that it had to be mixed in equal part with mayonnaise.  Well I’ve learned that tuna is a delicious fish, and properly cooked it in no way resembles the dry white flakes in the can.  The most important thing to realize when cooking tuna is that it should be seared and preferably rare on the inside (make sure you have a good quality fish so there’s no fear of…)  This is a recipe that was inspired in part by a delicious meal I had at a restaurant and in part by the finale of a season of Hell’s Kitchen.

Nice thick Tuna fillet (Ahi’s best)
lightly toasted sesame seeds
Marinade:
1/2 cup of soy sauce
several drops of toasted sesame oil
1/2 teaspoon of ginger
1/2 teaspoon of garlic

Mix together marinade ingredients and soak the fish for 30 minutes letting the fish come to room temperature (or for 30 min to 1 hour in the fridge, but make sure the fish isn’t too cold before cooking)  Remove the fish from the marinade and um…shake it like I do or you could dry the surface of the fish with paper towels.  Then pour the sesame seeds out on  a plate and crust the tuna with it.  You can either grill the tuna at a high temperature, about 3 minutes each side for medium rare or with a little oil in the pan you can use the stove top.