Black-and-Blue Tuna ''Hawaiian Style'' with Quick Cucumber-Sesame Relish
Seared tuna mixed with cucumber-sesame relish creates a scrumptious, Hawaiian-inspired dish.
Serves: Serves 4 as an appetizer
- 3 tablespoons sesame seeds
- 1 hyper-fresh tuna steak, about 1lb (450g) in weight and about 2in (5cm) thick
- 2 tablespoons Asian sesame oil
- 2 tablespoons freshly cracked white pepper
- 2 tablespoons freshly cracked coriander seeds (or substitute 1 tablespoon ground coriander)
- 1 tablespoon kosher salt
- 3 scallions, including green tops, minced
- 1 cucumber, peeled and seeded if desired, diced small
- 3 tablespoons Asian sesame oil
- Juice of 1 lime (about 2 tablespoons)
- 2 tablespoons peeled and minced fresh ginger
- 1 tablespoon granulated sugar
- Kosher salt to taste
- Build a fire in your grill. When the coals are all ignited, the fire has died down, and the temperature is hot (see Gauging the temperature), you're ready to cook.
- Meanwhile, on the stove top, toast the sesame seeds in a dry skillet over medium heat, shaking frequently to avoid burning, until they are fragrant and just a shade darker (3-5 minutes). Set them aside.
- Combine the relish ingredients in a medium bowl; mix well and divide among 4 salad plates.
- Cut the tuna steak into four 2in (5cm) cubes, and put them into a bowl. Drizzle the tuna with the sesame oil, add the pepper, coriander, and salt, and toss gently to coat. Place the tuna on the hottest part of the grill and sear until you have a dark brown, crispy crust on at least 2 sides (3-4 minutes per side). You're aiming for a dark, crusty exterior, and a cool, raw center.
- Transfer the fish to a cutting board, slice it thin, and fan the slices out beside the cucumber relish on each plate. Garnish with the toasted sesame seeds and scallions and serve.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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