Sesame Tuna with Hoisin-Ginger Sauce
Tuna Preparation:
| 4 | tuna steaks (6‑ounce), sushi grade |
| coarse salt & pepper | |
| sesame seeds | |
| 2 | tablespoons cooking oil |
Sauce:
| 1 | tablespoon sesame oil |
| 1 | teaspoon ginger, paste or minced |
| 1 | clove garlic, minced |
| 3 | tablespoons hoisin sauce |
| 2 | tablespoons soy sauce |
| ½ | teaspoon lemon juice |
Start the sauce by heating a tablespoon of sesame oil in a small skillet over medium heat. Add ginger and garlic and sauté until softened (about a minute). Stir in the remainder of the sauce ingredients and remove from heat. Set aside. (Balance the sauce: add more honey, lemon juice, or soy sauce to taste.)
Rinse fresh or fully-thawed tuna steaks and pat dry. Season lightly with coarse salt and pepper. Coat both sides with sesame seeds.
Pre-heat 2 tablespoons of cooking oil in a heavy skillet over medium-high heat. Add the tuna steaks, cooking about 1½ minutes (slightly more or less, to taste), flip, and cook another 1½ minutes.
Plate tuna, ladling sauce over top.