Seared Ahi Tuna Tataki
Ingredients
1/2 lb (8 oz) sushi grade ahi tuna
1/4 cup sesame seeds
3 tablespoons olive oil
1 teaspoon sesame oil
3 cloves garlic peeled and thinly sliced, divided
1/2 teaspoon grated ginger
2 tablespoon soy sauce
juice of 1/2 a lemon
3 sprigs cilantro
1 fresno chili or substitute jalapeno, thinly sliced
1 scallion thinly sliced
kosher salt
freshly ground black pepper
Directions
Roll the ahi tuna in the sesame seeds, pressing lightly so that the fish is evenly coated with sesame seeds on all sides.
Heat the olive oil and sesame oil in a pan over high heat. Add 3/4 of the thinly sliced garlic to the pan and as the pieces turn golden brown, retrieve the garlic with a slotted spoon and set aside. Be careful not to burn the garlic.
Add the tuna to the pan and sear the fish for about 15-20 seconds per side, then set aside on a plate.
Make the dressing by whisking together the ginger, soy sauce, lemon juice and remaining sliced garlic. Season to taste with salt and pepper.
Thinly slice the tuna, and divide between the plates. Drizzle the dressing over the tuna, then garnish with cilantro, scallion, chili, and an additional drizzle of olive oil.
