A tuna steak seared with a black sesame crust and an umami nori marinade, with a perfectly raw center.
Ingredients
- 400 g tuna steak
- 2 sheets nori sheets
- 2 tbsp soy sauce
- 10 g fresh ginger
- 1 clove garlic clove
- 1 tbsp dark brown sugar
- 1 tbsp neutral oil
- 1 pinch salt
- 50 g black sesame seeds
Method
- Prepare the marinade: soak the nori sheets in cold water for 20 seconds. Remove them, squeeze them firmly to remove as much water as possible, then roughly chop them until you have a coarse paste.
- In a small bowl, combine the nori paste with the soy sauce, grated ginger, pressed garlic, brown sugar, oil, and salt. Stir until the marinade is smooth.
- Pat the tuna steaks dry with paper towels. Spread a thin layer of marinade over the entire surface of the tuna, coating it well. Refrigerate for 20 minutes to let the marinade penetrate.
- Heat a skillet over high heat until smoking hot. Meanwhile, spread the black sesame seeds on a shallow plate.
- Roll each tuna steak in the black sesame seeds, pressing lightly to adhere an even coating.
- Carefully place the tuna in the hot skillet, setting it down away from you to avoid splatters. Sear for 45 seconds on each side, turning carefully. The crust should be golden and crisp.
- Remove the tuna from the skillet and let it rest for 2 minutes on a cutting board. This allows the juices to redistribute.
- Slice the tuna into thin strips perpendicular to the crust to reveal a perfectly raw, rosy center. Serve immediately.
Nutrition
Per serving
- Energy
- 511.1 kcal
- Protein
- 65.04 g
- Carbohydrate
- 13.42 g
- Fat
- 22.16 g
- Fibre
- 4.06 g
- Calcium
- 255.41 mg
- Iron
- 5.06 mg
- Magnesium
- 111.19 mg