By: Chef Cameron Smay – Palau Aggressor II
Ingredients:
Tuna Steak (about 1 inch thick)
Black and White Sesame Seeds
Salt and Pepper
Grape Seed Oil
Sliced Scallions for Garnish
Lemon Soy Butter Sauce
1/2 Cup Heavy Whipping Cream
1 Stick of Unsalted Butter (1/4lb.)
1/8 Cup of Sake
1/8 Cup of Mirin (sweet rice wine)
1/8 Cup of Rice Wine Vinegar
1 Inch of Sliced Fresh Ginger
1 Tablespoon of Soy Sauce
1 Tablespoon of Lemon Juice
Preparation:
Place sake, mirin, rice wine vinegar, and ginger in a small sauce pan. Cook on high until the liquid is almost completely gone. Add the heavy whipping cream and reduce by half. When the cream is reduced, remove from heat and start to whip in the butter piece by piece (make sure the butter is at room temperature, so pull it out a little while before making the sauce. Once you have whipped the butter into the cream mixture, add the soy sauce and the lemon juice and strain out the ginger pieces. Set aside in a warm but not hot area of the stove top or counter. Next step is to get a pan on the stove for the tuna. I like to use a non-stick pan but whatever you like to use is fine also. Heat the pan up before putting the grape seed oil in. While the pan is heating up, season the tuna with salt and pepper on both sides and then crust with sesame seeds. The easiest way to get the sesame on the tuna is to put the seeds in a pie pan or a plate and lay the tuna on the seeds and press on each side. When the pan is hot add the oil but don’t let it smoke, have it heated until just before smoking (you will notice the oil shimmer). Place the tuna in the pan and sear on each side for about one minute. When tuna is done take it out of the pan and place on a plate and set aside.
Serve with jasmine rice, your favorite stir fried vegetables and garnish with sliced scallions. Enjoy!!!!!
