A while back I wrote about a great sesame seed crust for salmon, Black Dog Tavern's Sesame Crusted Salmon Fillet. The recipe came from The Black Dog - Summer on the Vineyard - Cook Book by Joe Hall and Elaine Sullivan. It is one of the most popular entrees at The Black Dog Tavern.
One night we decided to try the recipe on our tuna and it was absolutely delicious. The combination of sesame seeds and sesame oil brought an incredible flavor to the fish. I know this may look quite rare to some, but this is the best way to enjoy tuna.
The first time I had tuna was at Rialto Restaurant in Boston. I ordered it because I knew it tasted similar to swordfish. When it arrived, I wasn't sure I would be able to eat it, it looked so rare. As it stands, it was the best tuna I have ever eaten, outside of our house, of course.
I'm so glad I did because I truly enjoy tuna, especially when we make it with this crust. Try this on your next piece of tuna, you'll love the results.
3/4 cups of plain bread crumbs
1/2 cup of raw hulled sesame seeds
1/2 teaspoon white pepper
1 teaspoon salt
2 teaspoons of Spanish paprika
2 teaspoons of chopped fresh parley
1/4 cup plus 1 tablespoon dark (toasted sesame oil
2 tablespoons canola oil
2 pounds of boneless, skinless salmon fillets about 1 inch thick
1. Mix together the bread crumbs, sesame seeds, white pepper, salt, paprika, parsley and 1/4 cup of sesame oil.
2. Place a saute pan over medium high heat and add the canola oil. (We used our LeCruset grill pan)
3. Rub tuna tops with the remaining sesame oil and then press oiled tops into the bread crumb mixture and coat well.
4. Place the breaded tuna, bread crumb side down, in the hot pan and sear for about 2 minutes or until evenly browned. (2 minutes was what we seared for our pictured results, if you like your tuna less rare, please cook longer)
5. Turn the tuna over and continue to cook on the other side for about 2 minutes more.
6. Before we remove the tuna from the pan, we will sear the sides slightly, holding the tuna for about 30 seconds on each side.
7. Slice and enjoy!