Since we caught tuna, I thought I’d share a recipe from our upcoming The Boat Galley Cookbook — our favorite way to enjoy tuna steaks! The Boat Galley Cookbook, 800 Everyday Recipes and Essential Tips for Cooking Aboard is now available from Amazon, Barnes and Noble and in 90 countries around the world, published by International Marine Publishing. If the cookbook sounds like a reference you’d like to have aboard your boat, please order your copy now, or try our free 28 page sample download available on the link page above!
(Photo Credit: I didn’t have a photo, so THANKS to Photo by Katel.)
Sesame-Crusted Tuna
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 6 minutes +/- (be careful, overcooking ruins it!)
2 tuna steaks
salt and freshly ground black pepper
2 tablespoons of sesame seeds, white or black or preferably a combination
1 tablespoon sesame oil (or canola oil will do in a pinch, but won’t be as flavorful)
Season the fish fillets with salt and pepper. Rub both sides with a little sesame oil and coat the filets heavily with sesame seeds.
Heat grill to medium heat and grill 3 minutes on each side until done (opaque)–differs according to type of fish–tuna takes the least grilling–overgrilling will make it dry. For tuna to be delicious, it must be flash grilled on the outside for minimal time, preferably leaving the interior quite pink with a “crust” browned on the exterior holding in the juices.
We like this served with Soy/Wasabi dipping sauce ….
Soy/Wasabi Dipping Sauce
Mix a bit of wasabi with some soy (or even better tahini) sauce to make a spicy taste enhancement! But watch out, wasabi can be potent and different wasabi has different heat levels! I usually start with an inch line of wasabi paste, then cover with soy/tahini, mix and taste until I’m happy with the spice. Be sure to taste as you go!
What’s your favorite tuna recipe? Leave a comment and share!
