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Reefnetting is an ancient, environmentally superior fishing method that produces the highest quality fish possible. It was developed by Northwest natives, and less than a dozen reefnet salmon operations still exist. They catch only a few salmon at a time, and hand-pick the best of their pink salmon harvest exclusively for Vital Choice. Limited quantities are available.
Splurge once in a while and eat tuna this way. The thick marinade adds a layer of flavor and holds the sesame seeds on tight. You don’t have to use the black sesame seeds if you can’t find them, but the mixture of black and white is striking. Serve the tuna with a side of dipping sauce.
1/4 cup minced shallot
1 1/2 teaspoons shoyu
1 teaspoon toasted sesame oil
1 tablespoon Dijon mustard
1 1/2 teaspoons sherry or mirin or sake
1 tablespoon natural brown sugar such as succanat or maple sugar
1 to 1 1/4 pound Pacific albacore tuna medallions, 3/4 inch thick
2 tablespoons shoyu
2 tablespoons water
1 tablespoon mirin
1 tablespoon brown rice vinegar
1 teaspoon toasted sesame oil
1 cup sesame seeds (1/2 cup white sesame seeds and 1/2 cup black for the most striking look)
2 tablespoons coconut oil or unrefined sesame oil
Combine the shallots, shoyu, sesame oil, Dijon, sherry, and sugar in a bowl. Marinate the fish for at least 1/2 hour. (The marinade has no acid, so the fish can marinate for up to 24 hours.) Make sure all the pieces are coated.
Meanwhile, make the dipping sauce. In a small bowl, mix together the shoyu, water, mirin, brown rice vinegar, and sesame oil. Set aside.
Mix the seeds together and spread them out on a plate. Dredge the fish on both sides in the seeds.
Warm the oil in a medium non-stick or cast iron skillet over medium-high heat. Add the fish and sear one minute on all sides, just until the fish is seared with the center still pink. Ideally, the white sesame seeds will be golden brown ... but do not overcook the fish just to acheive golden seeds.
Remove the fish and place on a cutting board. If you want the fish a little more cooked on the inside, let the fish rest a few minutes before cutting. The residual heat will cook the fish a little more.
Fan the tuna medallions out on the plate. Serve with a small ramekin of the dipping sauce.
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.