San Francisco

Sesame Seared Maguro Tuna with Heirloom Tomato Ensemble

August 14, 2008

1 large block Maguro sashimi grade tuna, sliced in 2/3 and 1/3 blocks
1/4 English cucumber, trimmed and sliced thinly
Several heirloom tomatoes of varying color, ripe
Mixed greens
Live sprouted beans
Sesame seeds (regular toasted and black)
Salt & Pepper
Olive oil

Heat olive oil in a pan to medium high heat (just before the smoking point). Roll the smaller peice of tuna in black sesame seeds, the larger one in tan. Pan sear the fish in the oil, using your hands to hold the fish side by side in the oil and cook evenly on all sides. Make sure your hands are dry so the sesame seeds do not fall off.

Whisk juice of 1/2 lemon a

nd 1/3 as much olive oil as lemon juice together with salt & pepper. Dress your mixed greens, live beans, and anything else you’d like in the salad.

Slice the heirloom tomatoes evenly and assemble in short stacks with the cucumber slices (I did not do this but am determined it is a preferable presentation).

Assemble on a platter and let everyone tear in.

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