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Sesame Seared Tuna with Mango Jicama Salad
Posted By GKC On May 22, 2011 @ 11:19 am In Restaurant,Weekly Recipes | 2 Comments
by Chef Andy Blackman and Ari White, Gemstone Catering
Wow! GKC got it. This is the sesame seared tuna recipe that Chef Andy prepared at the Kosher Food and Wine Show that everyone raved about. They make it for over 100 people at a time but reworked it just for us. It is easy to prepare, can be done ahead of time, and is spring fresh. Great for Shavuot recipes – I’m making it as an appetizer for my Shavuot meal.
1 pound Ahi Tuna – sushi grade
1/4 cup white sesame seeds
Canola oil for searing
2 large ripe mangoes, peeled, seeded and diced
1 medium jicama, peeled and diced
1/2 lime juiced
Salt and pepper to taste
Combine the mango, jicama and lime juice in a bowl; season with salt & pepper to taste.
Pat your tuna dry and then cut the loin into 2-inch x 2-inch square segments the length of the loin (or shorter based on your pan size) for appetizer-size portions, or larger for entree portions. Season with salt and pepper and then roll the tuna in white sesame seeds coating as much of the loin as is possible.
Chef Andy’s note***Then wrap the tuna loins tightly in plastic wrap and freeze 3 hours – 3 weeks in advance*** When cooking only one loin this may not be entirely necessary, but when producing in mass as we do it regularly; this trick guarantees that every single loin stays perfectly pink and beautiful in the center while allowing for a flawless crust to develop on the outside… it’s idiot proof.
Heat your pan (we love cast iron skillets, but a non-stick will work as well) for a few minutes until scorching hot. Drizzle oil in the pan and sear each side for 30-45 seconds; then set aside. We like the center raw, not rare, raw which requires only the best sushi grade tuna available. (At this point you can either slice and serve your tuna, or wrap it up tightly where it will hold in a fridge for up to 36 hours. When ready to serve, slice the tuna against the grain and present over the mango & jicama salad.
Garnish with a smoked garlic aioli (or a spicy mayonnaise) and top with cilantro.
Enjoyed this sesame seared tuna recipe? Try another of our delicious fish Shavuot recipes .
Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com
URL to article: http://www.gourmetkoshercooking.com/2011/05/sesame-seared-tuna-with-mango-jicama-salad/
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 Shavuot recipes: http://www.gourmetkoshercooking.com/2011/05/halibut-in-puttanesca-sauce/
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