Sesame-Crusted Ahi Steaks with Ginger-Soy Sauce

from Sur la Table Cooking Class, “4 Fish Recipes Every Cook Should Know”

Instructor: Chef Les Goodman

via Katy Lonergan

serves 4

For the marinade:

¼ cup soy sauce

2 tablespoons dark soy sauce

1 teaspoon sesame oil

2 cloves garlic, peeled and crushed

4 slices fresh ginger, ⅛-inch thick and lightly crushed

½ teaspoon dried red pepper flakes (or to taste)

For the tuna steaks:

4 (5 ounce) tuna steaks, 2 inches thick

¼ cup white sesame seeds

¼ cup black sesame seeds

For the ginger-soy sauce:

3 tablespoons canola or grape seed oil, divided

2 cloves garlic, peeled and minced

2 tablespoons finely grated fresh ginger

3 green onions, white part only, sliced into thin rounds

½ teaspoon dried red pepper flakes

¼ cup soy sauce

¼ cup brown sugar, firmly packed

¼ cup mirin

3 tablespoons rice vinegar

3 green onions, green part only, sliced on an angle into thin slices, for garnish

To make marinade, add all ingredients to a medium mixing bowl and whisk to combine. Pour marinade in a plastic zip-top bag, add tuna steaks and seal. Turn bag several times to coat tuna steaks with marinade. Place in refrigerator and marinate 1 to 2 hours.

To prepare tuna steaks, remove from zip-top bag, drain excess marinade and discard marinade. Combine white and black sesame seeds in shallow dish and stir to mix thoroughly. Press tuna steaks into sesame seeds, turning to coat all sides. Place tuna steaks on a plate.

Add 2 tablespoons canola or grape seed oil to a large skillet and heat over medium heat. Add steaks and sear, about 3 minutes per side for medium, turning gently with a fish spatula. Remove steaks spatula and place on a cutting board; cover loosely with foil. Wipe excess oil from skillet.

Add remaining tablespoon of oil to the skillet and heat over medium heat. Add garlic, ginger, white parts of green onions and red pepper flakes; cook until fragrant, 1 or 2 minutes. Add soy sauce, brown sugar, mirin, rice vinegar, and sugar to the pan; stir to dissolve sugar and continue cooking sauce to reduce by ⅓, about 3 minutes. Taste and adjust seasoning; remove sauce from heat.

To serve, slice tuna steaks into ½-inch slices and place slices on individual serving plates. Drizzle with ginger-soy sauce and garnish with green onion tops. Serve immediately.

The sesame seeds add a crispy crunch to the tuna steaks and a beautiful presentation. Mirin is a sweetened rice wine featured frequently in Japanese cooking. Use a fish spatula to turn the steaks – they're much gentler on the tuna than tongs, which can tear the fish.

I have to admit, I was really not looking forward to this recipe when I took this class since I had never liked Ahi. In the past, the texture of Ahi didn’t agree with me. However, this recipe turned my world upside-down! The presentation is beautiful – a home chef can look like a Michelin starred chef – and the marinade was superb! It was my favorite of the four dishes I learned.