The Foodie Gazette

Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte

Pan-seared tuna

pan seared tuna in wasabi sauce
Years ago, I bought a 12-oz bottle of Floribbean Key Lime Oil at an airport on my way home from Florida. Once I got it home, I wasn’t sure what to do with it. I finally realized I was trying to use too much at once, and that a little drop goes a long, long, looooooong way. Now I use my key lime oil to get a powerful lime zest flavor without having to actually zest a lime.

If you don’t have lime oil, just press some finely-grated lime zest in with the pepper and sesame seeds.

A light entree or appetizer for 2.

1/2 lb sashimi-grade tuna steak
Extra light olive oil
Key lime oil
Coarse salt
Fresh cracked black pepper
Sesame seeds (optional, meaning I forgot to use them and it was still tasty)

With your fingers, spread olive oil on the tuna steak, and then rub in a few drops of the lime oil. Sprinkle liberally with the salt, and then coat the entire surface with pepper and sesame seeds.

Bring a cast-iron skillet with a drizzle of olive oil to medium heat. You do NOT want it to be too hot. Place the tuna steak in the skillet and cook for 60 seconds. Turn it over and cook for another minute or two. You’ll be able to watch the top and bottom turn whitish-gray while keeping the middle pink and rare.

Remove to a cutting board and slice. Make a pretty puddle of sauce in the center of a plate and place the tuna pieces on the sauce.

Sauce recommendations:
Ponzu sauce
Roasted pepper cream
Saltsa ladolemono
Tamarind sauce
Taratoor (Lebanese garlic sauce)
Will’s amazing orange sauce
Teriyaki sauce (from Gary on s/v Gallant Fox)

2 Responses to “Pan-seared tuna”

  1. Jim Says:

    A friend of mine introduced me to a similar recipe a long while back, but I wrote it down. With this base and some experimentation I should figure it all out again! On that note, she used sushi rice and mirin at some point in the preparation–do you think they’d go well with this?

  2. meps Says:

    Jim, thanks for the thought!

    If I wasn’t so busy fleeing from excess carbohydrates, I’d love to serve each piece of this on a perfect little block of sushi rice.

    This would go extremely well with mirin, either in a teriyaki sauce or a glaze. I’ve added Gary’s teriyaki sauce to the list of sauce recommendations above.

Leave a Comment

by on June 22, 2007. categorized as Meps original, Most Requested, Seafood

[powered by WordPress.]

Search

Browse Recipes

Broccoli salad and kiwis on a blue plate

Articles

Newest Recipes

Most-Requested Recipes

Features