Join Your TownFood 
Pan-seared, sesame-crusted tuna recipe
By M. Renee Seymour/georgetown@cnc.com
Wed Aug 22, 2007, 05:14 PM EDT
Georgetown -Spice mix: 1 T. white sesame seeds; 1 T. black sesame seeds; 1 T. paprika; 1 t. salt; ¼ t. cayenne pepper. Combine in small bowl, set aside.
Yellowfin tuna: Choose fish that is bright red, no odor, not slimy
Garnish: Miniature cucumber, sliced lengthwise ¼ inch thick, set aside
Soy glaze: Approximate amounts, may be varied to taste — 2 c. soy sauce; 1 c. orange juice; ½ c. ketchup; ½ c. brown sugar; ½ t. five Chinese spice; ¼ t. red pepper flakes
To make glaze: Add all ingredients to pan over low-medium heat and reduce by about half, to a thick glaze. Set aside.
1. Slice tuna steak across grain in preferred serving size
2. Coat top and bottom, but not sides, with spice mix
3. Heat sauté pan until extremely hot
4. Add olive oil to coat pan and heat until extremely hot
5. Place tuna flat side down in pan and sear until a just a crust forms. Repeat on other side, making sure not to cook through. Tuna should stay red inside.
6. Slice tuna across grain with very sharp knife. Fan out slices over cucumber. Drizzle small amount of glaze over top.
