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Sesame Crusted Tuna

Monday, February 8, 2010
Sesame Crusted Tuna

This is the classic secret weapon, a very easy and superfast recipe that you can show off with nonchalance even in emergencies. Success is guaranteed, even for those who've been scared for years to confront fish dishes, like me.

The most difficult thing, if anything, is to go conquer the tuna. And also to go through the cash register without looking at the total, dropping the card and signing the receipt with your eyes closed : )

Sesame Crusted Tuna
with Mango Salsa

For The Tuna
fresh tuna steak, about 1 inch thick
balsamic vinegar, ginger, salt, black and white sesame seeds, olive oil to taste

For the Mango Salsa
mango 1/2
fresh pineapple 1-2 slices
red bell pepper, small 1/2
green chili pepper 1/2
salt, pepper, lime juice, fresh cilantro to taste

Rub tuna with the freshly grated ginger and let it marinate for about one hour with some balsamic vinegar, turning it around few times.
Drain from marinade and then coat both sides in the sesame seeds, previously combined in a bowl. Press slightly on all sides, so that the seeds will stick and form a nice thick crust.
Using a paper napkin, lightly grease a non stick pan with oil, and heat it up until it gets really hot. Turn the heat down and place the tuna on top of it, cooking it for about one minute each side. Season with salt and let it cool down before slicing it.
For the mango salsa, cut mango, pineapple, red bell pepper and green chili pepper in very small cubes. Put them in a bowl, mix well and season with salt, pepper, fresh cilantro and lime juice. Let it sit for at least one hour before serving.