For Tuna:
1 1″ thick Sushi Grade Tuna Steak
1/2 cup Toasted Sesame Seeds
2 tablespoon Fresh Ginger Root; chopped
1 tablespoon Fresh Garlic; chopped
1/4 cup Soy sauce
1/2 teaspoon Black Pepper
2 tablespoon olive oil
For Sauce:
1 cup Mayo
1 teaspoon yellow mustard
2 tablespoon horseradish
1 dash Worcestershire sauce
Tuna:
Mix soy, garlic, ginger and pepper.
Marinate tuna in soy mixture in zip lock bag in refrigerator for 1-4 hours
Remove tuna from marinade and coat sides with sesame seeds
Sear in non-stick pan with olive oil until brown on each side. DO NOT overcook. Should remain very rare in center.
Slice thin (1/8-1/4″ thick) at angle.
Sauce:
Mix sauce ingredients and chill
Serve with sauce on the side. Can be served hot or cold. Can prepare ahead and serve as a cold appetizer. Excellent either way!
makes 6