Sesame Seared Tuna

One of our favorite special occasion dinners is this Sesame Seared Tuna.  It seriously competes with anything that you might order at a fine dining restaurant but for a fraction of the cost.

1/4 c Bragg's Liquid Amino's
1 T mirin or white wine
1 T honey or coconut nectar
2 T sesame oil
1 T rice wine vinegar or rice vinegar with an additional 1 tsp sugar
4 tuna steaks approx 6 oz a piece
1/2 c sesame seeds
gf wasabi paste
1 T olive oil

Combine soy sauce, mirin, hone and sesame oil.  Divide into two equal parts.  Stir in rice wine vinegar into one to make the dipping sauce.  Set aside for serving.

Pat the tuna steaks dry with a paper towel.  Spread sesame seed on a plate.  Coat the tuna steaks with the other soy sauce mixture.  Press each steak into the seeds and set aside.

In preheated cast iron skillet, heat the olive oil over high heat until almost smoking.  Turn heat down.  Immediately place tuna in skillet and sear for 30 seconds per side.

Slice thinly.  Serve with dipping sauce and wasabi paste.

Mustard BBQ Sauce

1/2 c Dijon mustard
2 T honey or coconut nectar
1 T brown sugar
3 T rice wine vinegar or cider vinegar
1 t Bragg's Liquid Aminos
Dash of Tabasco Sauce to taste
1/4 t salt
1/4 t ground pepper

Whisk together in bowl.  Store in airtight container in refrigerator between 1 hour and 24 hours.  Remember the longer a sauce rests, the better the flavors blend.  Bring to room temperature before using.

I use this sauce for either chicken or salmon although beef, pork or shrimp would also taste good.  I will either grill under the broiler or on the grill.  Both are delicious!  When grilling or broiling, continue to brush the chicken or salmon with the sauce every few minutes.  Serve with some sauce on the side.