{"id":320,"date":"2010-03-04T15:31:09","date_gmt":"2010-03-04T20:31:09","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=320"},"modified":"2023-12-07T14:11:20","modified_gmt":"2023-12-07T19:11:20","slug":"sesame-encrusted-tuna-steaks","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=320","title":{"rendered":"Sesame Encrusted Tuna Steaks"},"content":{"rendered":"
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Sesame Encrusted Tuna Steaks<\/strong> (served with saut\u00e9ed Chinese cabbage and brown rice)<\/p>\n

3 six-ounce tuna steaks
\n1\/2 cup balsamic vinegar
\n4 tbsp olive oil (separated)
\n2 oz sesame seeds<\/p>\n

In a zip-top bag, place tuna steaks. In a bowl, combine vinegar and 2 tbsp olive oil, whisk to combine. Pour over tuna steaks, zip bag, and turn to completely coat. Place in fridge for 15 minutes, turning every 5 minutes. Heat your skillet with remaining olive oil until wisps of smoke appear. Reduce heat to medium.<\/p>\n

On a plate, spread your sesame seeds out and using tongs, remove steaks, one at a time, and coat on all sides with sesame seeds. Place in skillet and cook on each side, 3 minutes (for medium rare, 5 minutes per side for well done).\u00a0 (Be careful to not burn the sesame seeds.) Remove to cutting board and allow to rest 5 minutes, then slice, and serve atop brown rice, alongside saut\u00e9ed Chinese cabbage. Provide lemon alongside for those who wish to “spritz” their tuna before dining.<\/p>\n

Very simple, very flavourful, very healthful!<\/p>\n

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Sesame Encrusted Tuna Steaks (served with saut\u00e9ed Chinese cabbage and brown rice) 3 six-ounce tuna steaks 1\/2 cup balsamic vinegar 4 tbsp olive oil (separated) 2 oz sesame seeds In a zip-top bag, place tuna steaks. In a bowl, combine vinegar and 2 tbsp olive oil, whisk to combine. Pour … Continue reading Sesame Encrusted Tuna Steaks<\/span> →<\/span><\/a><\/p>\n

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