Succulent Strawberry Pesto Pan Seared Asian Tuna Steak
Ingredients:
- 2- 8 to 10 oz. Ahi or Yellow Fin tuna fillets
- 1 TLB. Black or white sesame seeds
- 1 container of Succulent Strawberry Pesto
Marinade:
Whisk together
- 2 TLB. dry sherry
- 2 TLB. Soy sauce
- 1/2 tsp. sesame oil
- 1/2 tsp. Chinese 5 spice
- 1/4 tsp. powdered ginger
- 1/4 tsp. garlic powder
- 1/4 tsp. ground white pepper
- a pinch of sugar
Sauce:
- 1 TB. oriental mustard powder
- 1 TB. cool water
- 1/2 tsp. soy sauce
Directions:
Mix mustard and water vigorously with a spoon. Let stand at room temperature for 15 minutes. Add soy sauce, mix again. Pour into a clean, empty squeeze bottle. Place tuna in a shallow container then pour marinade over, turning to coat. Cover tightly, refrigerate at least 1 hour. Heat a heavy duty nonstick skillet over high heat. When hot, remove tuna from marinade, and then coat both sides with Strawberry Pesto and sear 2 minutes per side for medium tuna that is slightly pink on the inside. Remove to serving plates, squeeze mustard/soy mix over tuna in four thin lines. Sprinkle with black/white sesame seeds. Serve immediately with rice or pasta and sautéed peas or broccoli. Garnish plate with a large dollop of Succulent Strawberry Pesto on top of tuna.
Select good fresh tuna loin (Yellow Fin or Ahi if possible) from a reputable fish market. Order 1 to 2 pounds, cut off any really dark bits, and divide into two steaks.
