Kenny Trinh, Chef at the award winning Japanese restaurant Shiki in Adelaide, has created delicious and succulent dishes through his culinary mastery. Now, he decided to share his excellent recipe with all Adelaidefoodies.com readers and Japanese food lovers. Japanese food, as you all know, is one of my most preferred food and I am always up for it. Enjoy the recipe and thanks Kenny for your contribution to Adelaidefoodies.com.
The recipe Kenny is sharing today is a simple yet delicious dish that combines seasonal local produce with amazing Japanese cuisine.
Seared crusted sesame tuna with a ponzu dipping
Ponzu sauce ingredients
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fresh orange juice
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 2 teaspoons honey
- 1 1/4 teaspoons prepared wasabi paste
- 1 teaspoon grated peeled fresh ginger
- 2 teaspoons vegetable oil
- 4 (6-ounce) tuna steaks (about 3/4 inch thick)
- 1/4 teaspoon salt
- 3 tablespoons sesame seeds
- 2 tablespoons black sesame seeds
- Sliced green onions (optional)
- Combine first 9 ingredients, stirring with a whisk.
- Heat oil in a large nonstick frying pan over medium-high heat.
- Sprinkle tuna with salt.
- Combine sesame seeds in a shallow dish.
- Dredge tuna in sesame seeds.
- Add tuna to pan; cook 3 minutes on each side.
- Garnish with green onions, if desired. Serve tuna with sauce.