Created and presented by Myra Kornfeld
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
Dipping Sauce: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
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
About Myra Kornfeld
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:
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.Learn more at MyraKornfeld.com.
Seared Sesame-Crusted Tuna