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Teddy's Mommy's Pan Seared Ahi Tuna With Wasabi Sauce

2 ahi tuna steaks, 1/2 lb, 1-inch thick
12 cup white sesame seeds, toasted
1 tablespoon coriander seed, crushed (or 1/2 tablespoon coriander powder)
1 teaspoon coarse salt
1 teaspoon pepper
1 tablespoon oil (vegetable, corn, canola, etc.)
1 tablespoon sesame oil
12 cup water
2 tablespoons wasabi paste
13 cup soy sauce (I use reduced sodium)
2 tablespoons vegetable oil
1 12 teaspoons sesame oil
1 tablespoon dry sherry
1 12 teaspoons fresh gingerroot, minced
4 green onions, thinly sliced
1 cup daikon radish, grated use large holes on cheese grater


Grate Daikon radish first, prep two plates with the radish laid out in a thin layer large enought to place a tuna steak on, leave out so it can get to room temperature (it isn't as good cold). Mix together all sauce ingredients and set them aside. Rinse tuna under cold water and pat dry. Place sesame seeds, coriander, salt, and pepper into a bowl large enough to dip the steaks into. Mix the ingredients well. Dip both sides of steaks into spice mix pressing down lightly to help the spices stick to the steaks. Warm sesame, and regular oil in deep 10" (I use a non-stick) frypan over medium high heat(gas 8) until they're shimmery. Carefully place both steaks into oil. Keep an eye on the side of the steaks, when they start to slightly brown turn them over and brown the other side. When done transfer steaks to cutting board and slice into 1/2" strips. Then place on beds of daikon radish and pour half of sauce over each steak. I usually serve this with a side of jasmine rice, or my recipe for wasabi mashed potatoes.

Source: www.food.com