Tuna Steak with Sesame Crust

I recently managed to get a doctors appointment, which is something I have been irresponsibly lacking for a long time. One of the things that came up was I have rather unhealthily high cholesterol. So in the future I’m going to be adjusting my habits and diet to try to get that under control. Less rich food in the future. But that doesn’t mean it can’t taste good.

One thing I wish I liked more was fish. One of the few kinds of fish I can eat is tuna since it doesn’t taste very fishy. Years and years ago I was helping a good friend develop a menu for a catered event and we came up with the following recipe. They figured if I could eat it, anyone could. Word of warning, good tuna is pricey.

1/2lb Ahi Tuna
Sesame Seeds
Wasabi Powder
Heavy Cream

Start by getting a skillet screaming hot. You’ll know it’s ready if you throw some water in it and it spits and vaporizes in a few seconds. While it’s heating up coat the tuna in sesame seeds and gently press them in. Also mix the wasabi powder, some water, and creme to make wasabi cream sauce. Not low cholesterol I know, but it’s a nice little bit of flavor, you can also use some soy sauce.

When the pan is nice and hot, add a little oil and carefully place the tuna in it. You REALLY don’t want to over cook it. Just sear the steak on all sides so the sesame is nice and toasted and the inside of the tuna is still nice and raw.

When it’s done, carefully slice it and place on top of a bed of the sauce and drizzle some on top. I had mine with some rice and some micro greens.

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