Japanese food has always been a staple in my life and it was definitely the first cuisine I was introduced to when I was a little girl. My mom made the most delicious Japanese meals when my brothers and I were growing up, and I love that Frank has embraced Japanese cuisine and loves it just as much as we do!
There’s nothing like a fresh piece of tuna, seared to perfection, drizzled with a little soy sauce on top. At a Japanese restaurant, I love to get this meal alongside a fresh bed of greens and some miso soup. Though I didn’t have fresh miso paste to make the soup, I did manage to create a nice fish dinner with a bright peppery side.
Sesame Seared Ahi Tuna served on a bed of Arugula
2 ahi tuna steaks
2 tbsp. sesame seeds (I used white, but if you have black or both, that’s fine too)
2 tbsp. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 bag of arugula
Extra salt and pepper to taste (for the arugula salad)
1. Clean the ahi tuna and pat dry with a towel (remove excess liquid from the raw tuna).
2. Drizzle 1/2 tbsp of the vegetable oil onto one side of each tuna steak.
3. Use half of the salt and pepper to season one side of each tuna steak.
4. Place the sesame seeds on a plate and place the tuna steak oil side down onto the sesame seeds. Press firmly until the one side is coated.
5. Repeat steps 2-4 for the flip side of the tuna steak. **I like to season one whole side and than flip to avoid flipping more than once!
6. Heat the remaining 1 tbsp of vegetable oil in a pan on medium-high heat.
7. Once the oil starts to heat up and lightly smoke, place each tuna steak into the pan. You should hear a sizzle sound!
8. Let it cook/sear until the sesame seeds start to brown in color, about 1 minute.
9. Flip the tuna steaks carefully and cook for another minute.
10. Remove from heat immediately and slice against the grain into 1/4 inch thin pieces.
11. Mix the arugula, lemon juice, salt and pepper.
12. Serve seared tuna on top of the arugula salad.
13. Serve with soy sauce and wasabi!
Question of the day:
What was your favorite cuisine growing up?
Is it still the same today?