Sesame Seed Crusted Tuna with Wasabi Cream Sauce
Chef Mark Bratton, Virginia Tech
Serves 8 people
Ingredient Amount
Yellowfin Tuna 8 filets, 6-oz each
Sesame Seeds 1/2 cup
Toasted Sesame Seed Oil 1/2 cup
Olive Oil 1/2 cup
Kosher salt 2 tsp.
Ground Black Pepper 1 tsp.
For Wasabi Cream Sauce:
Ingredient Amount
Rice Vinegar 2 Tbl.
Kosher Salt 1/4 tsp.
Granulated Sugar 1 1/2 tsp.
Soy Sauce 1 Tbl.
Mayonnaise 1 cup
Sour Cream 1 cup
Wasabi Powder 3/4 oz.
Texas Pete Hot Sauce 1 tsp.
Method:
Heat a large skillet or sautA? pan over medium high heat. Combine both of the oils together. Pour half of the oil mixture in the heated pan. Season the tuna filets with the salt and pepper. Place the sesame seeds in a pie pan or on a plate. Dip one side of a tuna filet in the seeds and then place it seed-side down in the hot pan. Repeat with other filets, cooking about four filets at a time. Cook for about 4 to 6 minutes and then turn the filets over and cook for an additional 4 to 6 minutes. Be sure that the internal temperature reaches 145 ¿¿F for 15 seconds. Repeat this process until all filets are cooked. Keep the first batch of filets on a plate covered with foil to keep hot. Drizzle wasabi cream over each filet.
For the sauce:
Place the vinegar, sugar, salt, soy sauce, and wasabi powder in a small bowl. Using a whisk, combine until well mixed. Add in the mayonnaise, sour cream, and hot sauce and continue to mix until creamy. Transfer to a container with a lid or a squeeze bottle and store in refrigerator at 40 ¿¿F or cooler until ready to use.
