Get your hat, put it on your head, then hold on to it.
I ate some fish. And it wasn’t battered and deep-fried!
If you know me at all, you know that’s crazy talk. I don’t eat fish very often, and I tell people I never eat it so there’s no possibility of being served any other kind of fish which I would never eat. But barely cooked tuna is okay occasionally. Very occasionally, as this is an expensive piece of meat.
If you want to try this out, you should ask for sushi-grade tuna. Although that term doesn’t seem to have any guarantee of quality attached to it legally, I don’t want to find out what not-sushi-grade tuna would taste like. Maybe a better tip is to buy the fish you’re going to eat from a fishmonger you trust.
Here’s what happened…
I got a piece of tuna.
Didn’t have any honey mustard so combined some honey and some mustard.
Combined some black and white sesame seeds.
Everything is ready to go… moved on to the prep.
Seasoned the tuna with salt and pepper.
Brushed the honey mustard on one side.
Dipped that side into the sesame seeds.
Then repeated that with the other side.
Placed the tuna in a very hot griddle pan.
Cooked both sides for 4 minutes.
Sliced the tuna…
…and served it with some rice and steamed baby bok choy.
The original recipe is here:
Seared Sesame-Coated Tuna
1 (5-ounce) tuna steak
Salt and coarsely ground black pepper
1/8 cup honey
1/8 cup Dijon mustard
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
Coat a stove-top grill pan, griddle or skillet with cooking spray and preheat to medium-high. Season tuna steaks all over with salt and black pepper. Brush honey mustard all over both sides of tuna steaks. Press sesame seeds into both sides of tuna steaks. Grill 3 to 4 minutes per side, until medium (longer for fully cooked, fork-tender fish).