Yellowfin Tuna, Seared Rare With Sesame, And A Key Lime Ginger Broth
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Sesame Seed1 cup
Curry Powder1 tsp
Paprika1.5 tsps
Cayenne Pepper1 tsp
Ground Black Pepper2 tbsps
Honey1.5 cups
Spinach (roughly chopped)1 tsp
Virgin Olive Oil (extra)1 cup
Chicken Stock1 tsp
Oil (extra virgin)1 tsp
Anchovy (minced)1
SaltDirections:
1
Combine all ingredients in a bowl and set aside
2
; Blend all ingredients except butter and oil until smooth
3
Add oil and butter to finish
4
Add warm chicken stock and season to taste
5
; Season tuna pieces with oil and salt and pepper evenly
6
Place seasoned tuna in spice mixture and coat evenly
7
Next, heat oil in a cast iron skillet until very hot
8
Add tuna and cook to desired doneness and set aside to rest for a couple of minutes
9
Slice each piece after resting
10
PLATING: Place braised romaine in center of plate
11
Next arrange warm tuna slices on top of romaine
12
Finish plate by drizzling warm juice around the plate
13
Serve
14
Over high heat saute romaine ribs in olive oil until tender
15
Add anchovies and coriander
16
Finish by tossing with basil and season with lemon juice, salt and pepper