Saturday, June 4, 2011

Sesame Crusted Tuna with Cucumber Edemame Salsa

It's funny (or maybe it's not) how school just let out a week ago and when you step outside the heat takes your breath away. Mother Nature wasted no time throwing us into a  full-on humid summer and on days like this, no one wants their oven running for hours just to make dinner.  We love tuna, and when it's crusted with sesame seeds, seared and served with a cooling salsa salad it makes a quick and delicious dinner for those days when all you want to do is stick your head in the freezer.
 Sesame Crusted Tuna with Cucumber Edemame Salsa

for the dressing:
2 Tbsp pineapple preserves
3 Tbsp soy sauce
1/2 tsp hot sauce
1 Tbsp honey
juice of 1 tangerine
2 Tbsp vegetable oil
1 tsp sesame oil
1 large garlic clove, minced
a 1 inch piece of ginger, grated

for the salsa:
1 tsp sesame seeds
2 cups english cucumber, diced
1/2 cup diced red onion
1 cup edemame
for the glaze:
1 Tbsp soy sauce
1/2 tsp mirin
1/2 tsp honey
1/2 tsp sesame oil
 1 Tbsp vegetable oil
2 large tuna steaks
2 Tbsp sesame seeds


In a mixing bowl whisk together preserves, soy sauce, hot sauce, honey, tangerine juice, vegetable oil, sesame oil, garlic and ginger until well combined. Add the sesame seeds, cucumber, red onion and edemame and toss in the dressing. Cover and set in the fridge to chill until ready to serve.

In a small bowl combine the soy sauce, mirin, honey and sesame oil. Heat a large skillet over medium high heat and add  for the tuna steaks and  the vegetable oil to heat. While the pan is heating salt and pepper the tuna steaks and brush the glaze on both sides of each piece. Press the sesame seeds into one side of each piece lightly pressing them in. Once the pan is hot, sear tuna 3 minutes on each side or until cooked to your liking. Serve slices of seared tuna with the chilled salsa.

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