Pepper and Sesame-crusted Tuna Fillet

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This meal is perfect for a special dinner party for four.


INGREDIENTS

170 g x 4 fresh tuna steaks, room temperature
45 g mixed peppercorns, coarsely cracked
45 g sesame seeds
1 cup jasmine rise
1 packet of stir fried veggies
4 garlic cloves, crushed
5cm of grated ginger
1 birds eye chili, chopped
Olive oil
Limes/ lemons for garnish

Stir fry sauce:

5 tbsp soya sauce
1 tsp sesame oil
3 tsp corn starch
150 ml chicken stock
2 tbsp caster sugar

Dipping sauce:

2 tbsp soya sauce
1 tbsp hot water
1 tsp caster sugar
1 chopped red/green chili


EQUIPMENT

Non-stick frying pan
Wok
Small pot for the rice
Parchment paper/ baking paper


METHOD
Serves 4
Preparation 10 minutes
Cooking time 30 minutes


Boil the kettle and rinse the rice in a sieve to get rid of any extra starch. Place a small pot on medium-high heat, add rice and 1.5 cups of boiling water, PUT THE LID ON and do not lift. Pay close attention- when you hear the water boiling, turn the heat right down and cook for 15 minutes (Set a timer).

Mix all the ingredients for the stir fry sauce and set aside, as well as the dipping sauce, pour the sauce in a small bowl and place on the table.

After the timer goes off for the rice, turn the heat off and steam for a further 15 minutes- DO NOT LIFT THE LID.

For the tuna, spread cracked pepper on a piece of parchment paper and firmly press 2 of the tuna fillets onto them on all sides. Do the same with the other 2 fillets except with the sesame seeds.

In a non-stick pan over medium-high heat, warm olive oil and cook the pepper- crusted tuna fillets on all sides for 6 minutes for medium-rare (if the fish is not very thick cook for a minute on each side for seared tuna). Add 1 teaspoon of sesame oil to the pan with the olive oil and repeat the process for the sesame- crusted tuna. Remove from the heat and rest for 5 minutes, covered.

While the tuna is resting, place the wok on high heat, add the ginger, garlic and chili and fry for 1 minute, make sure the garlic doesn’t burn. Add the vegetables and a bit of water and toss for 3 minutes. Add the sauce and cook for a further 5 minutes. While the vegetables are cooking slice the tuna crosswise.

Delicately arrange the sliced tuna on top of the rice and vegetables, squeeze some lime juice and enjoy.

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