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.

Sesame Orange Crusted Salmon

1/4 c sesame seeds
1 1/2 T grated orange rind
1/2 t white pepper
1/2 t salt
1 1/2 lbs salmon fillets
2 t dark Asian sesame oil

Heat oven to 400 degrees.  Toast sesame seeds in skillet about 5 minutes until golden brown and fragrant. Cool.  Place cooled toasted sesame seeds, orange rind, white pepper and 1/4 tsp salt in food processor.  Whirl until mixture resembles bread crumbs.  Place salmon fillets on aluminum foil lined baking sheet.  Rub with sesame oil.  Sprinkle with remaining 1/4 tsp salt.  Bread fillets with sesame mixture.  Cook for 20 minutes until salmon flakes done.