Seared Tuna Sashimi

Instruction​

• Fish Purchasing Tips:

  • When you purchase tuna steaks with the intention serving them raw, you should freeze the steaks for one week to kill bacteria

  • Bring a cooler with ice packs to store them in while you drive home

  • Freeze steaks packed separately for 1 week

  • Thaw in the refrigerator for 24 hours before cooking

• Use a tea towel to dry fresh coriander, then finely chop

• Coat tuna steak in sesame oil

• In a small bowl, mix

  • coriander

  • white and black sesame seeds

  • salt and pepper

• Coat the tuna steak heavily with this mixture

• Heat a pan on medium-high and add olive oil and a splash of sesame oil

• Sear the tuna steak on the top, bottom, and to long sides

• Cool the tuna on a cutting board

• Slice 1/8 to 1/4 inch slices and flay out onto a plate

• Garnish with chopped chives

• Serve dish with:

  • soy sauce mixed with wasabi paste

  • lime wedges

  • ginger