Tag Archives: sesame seeds

Sesame Crusted Tuna Steaks

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Fresh tuna steaks are a fast and delicious dinner that even fish-haters around here approve of. Fresh tuna steaks are coated in sesame seeds, quickly seared, and served with a spicy Asian dipping sauce. Tuna steaks are best served rare, so be sure you have all of your sides ready before starting to cook the fish.

The main ingredients in the dipping sauce are soy sauce, lime juice, and chili paste. The strong flavors pair well with the mild fish. You can adjust the spice level to the taste of your family.

Preparing the tuna steaks is super simple. Mix together some white and black toasted sesame seeds, and generously coat all sides of the tuna steaks. Cook for 2 minutes in a hot cast iron skillet, and you are done. Be sure and serve immediately, so that the tuna steaks don’t dry out.

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The best place to buy sesame seeds is an Asian market. You can buy large bags of white or black seeds relatively inexpensively.

In addition to the dipping sauce, I served the tuna steaks with a Thai Cucumber Salad and Green Chili Cilantro Rice.

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Recipes:

Sesame Crusted Tuna Steaks

Sesame Crusted Tuna Steaks 1

4  fresh ahi tuna steaks, about 1” thick
Salt and freshly ground pepper
½ cup each black and white toasted sesame seeds
4 Tbs oil

Dipping Sauce:
¼ cup soy sauce
1 lime, juiced
1 clove garlic, minced
1 Tbs sesame oil
10 drops liquid stevia (or 1 Tbs brown sugar)
2 tsp ground chili paste (adjust to taste)
2 Tbs chopped cilantro

Prepare dipping sauce: Stir together all of the sauce ingredients and set aside.

Pat tuna steaks dry. Season both sides of the tuna steaks with salt and pepper. Place sesame seeds in a wide bowl and dip tuna steaks in seeds, pressing seeds onto all sides of the tuna steaks.

Heat oil in a cast iron skillet until very hot. Add tuna steaks to hot pan. Do not crowd pan; cook in batches if necessary.  Cook for 1 minute on each side. (Adjust cooking time if steaks are thicker, or if you want them cooked more than rare). Remove to serving platter. Cut tuna steaks diagonally into slices and serve immediately with dipping sauce.

Thai Cucumber Salad

4-6 small pickling cucumbers, sliced
½ of a small red onion, thinly sliced
½ cup chopped cilantro
¼ cup olive oil
¼ cup rice vinegar, unsweetened
¼ cup fresh lime juice
2 cloves garlic, minced
1 Tbs sesame oil
10 drops liquid stevia (or 1 Tbs sugar)
1 tsp kosher or sea salt
¼ tsp dried crushed red pepper flakes

Mix sliced cucumbers, onion and cilantro in a bowl. Stir together remaining ingredients. Pour over cucumbers.

Green Chili Cilantro Rice

Green Chili Cilantro Rice

1 can (1 ¾ cup) chicken broth
1 can (4 oz) diced mild green chilies, undrained
2 cloves garlic, minced
2 Tbs olive oil
½ tsp salt
1 cup Basmati rice (or other long grain variety rice)
½ cup chopped fresh cilantro

Combine broth, green chilies, garlic, olive oil, and salt in a saucepan. Bring to a boil. Stir in rice, cover, and simmer over low heat for 20-25 minutes, or until rice is cooked. Stir in chopped cilantro.

This can also be cooked in a rice cooker: combine all ingredients except cilantro in rice cooker and cook according to directions; stir in cilantro.

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Pesto Stuffed Flank Steak with Garlic Roasted Broccoli

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If you are not going with the traditional baked ham for Easter, this makes a great alternative. We had this for Brian’s birthday a couple of weeks ago, and it was a big hit!

It is easy to prepare, and only uses two ingredients: a flank steak and prepared pesto. I used this Basil Pesto that has been hanging out in my freezer since the end of last summer. Still tastes great! You could use any prepared pesto; next time I would like to try a sun-dried tomato pesto in this.

The only tricky part of this recipe is butterflying the flank steak, and even that is not too tough. A large knife really helps. To butterfly the steak, cut almost all the way through the thickness of the flank steak, keeping the steak intact on one side.

021910 011-1 To reduce mess, place your flank steak on a foil lined baking sheet and open it up flat. Spread with the pesto.

Optional step: Sear steak in a hot skillet on all sides. I did not do this and it turned out fine.

Roll up the flank steak and secure with kitchen string or toothpicks.

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Spread top of steak with some of the pesto drippings (some are sure to have leaked out). Sprinkle with salt and fresh ground pepper.

Roast at 425°F for 30-40 minutes, or until thermometer reaches 130-140°F (for medium rare). If you sear the steak first, it will need slightly less time.

Remove from oven and let rest for 10 minutes before slicing.

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I served this with some sautéed mushrooms and this Garlic Roasted Broccoli. Roasting vegetables with garlic is definitely our favorite way to eat veges around here. See the recipe below for some alternate roasted vege ideas.

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RECIPES:

Pesto Stuffed Flank Steak

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1 flank steak
1 cup prepared Basil Pesto
salt & pepper

Preheat oven to 425°F.

Butterfly flank steak: Cut almost all the way through the thickness of the flank steak, keeping the steak intact on one side. On a foil lined baking sheet, open up butterflied steak and lay flat. Spread with pesto.

Roll up flank steak. Secure with kitchen string or toothpicks.

Optional step: Sear steak in a hot skillet on all sides.

Spread top of steak with some of the pesto drippings (some are sure to have leaked out). Sprinkle with salt and fresh ground pepper.

Roast at 425°F for 30-40 minutes, or until thermometer reaches 130-140°F (for medium rare). If you sear the steak first, it will need slightly less time.

Remove from oven and let rest for 10 minutes before slicing.

Garlic Roasted Broccoli

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1 pound fresh broccoli
3 Tbs extra virgin olive oil
5-6 large cloves fresh garlic
salt and fresh ground black pepper, to taste

Cut broccoli into bite-sized pieces. Smash garlic slightly with edge of knife or cut each large garlic clove into 3-4 slices. Put cut broccoli, garlic, and olive oil into large Ziploc bag and let marinate 30-60 minutes. (This is optional, but marinating will make the broccoli more garlicky.)

Preheat oven to 425°F. Place mixture on a foil-lined baking sheet and season with fresh ground black pepper and salt. Roast until vegetables are slightly softened and edges are starting to brown slightly, about 10-15 minutes. Serve hot.

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Alternate Preparations:

Roasted Broccoli with Sesame Seeds:
Follow recipe above, adding 1 Tbs soy sauce, 1 Tbs toasted sesame seeds, and 1 tsp sesame oil to marinade (use less garlic, if desired).

Other Roasted Vegetables:
Try this cooking method with: asparagus, brussel sprouts (cut in half), green beans, carrots, cauliflower. Adjust cooking time based on thickness of vegetable.

This post was entered into the “Grow Your Own” roundup, created by Andrea’s Recipes and hosted this month by House of Annie.

 

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Filed under Main Dishes, Side Dishes