Friday, June 22, 2012

Matcha Sesame Encrusted Tuna

Matcha sesame ... I love the sound of it. "Matcha Sesame." Like something from an old movie, picture Rudolph Valentino mouthing the words (with an Italian accent) in a silent film. However exotic sounding, Matcha sesame is a delicious crust for fish. This tuna is quickly sauteed, but the crust would work equally well baked or grilled.

I served this recently as an appetizer, with a crisp white wine. But, I've also had it as a main course alongside a vegetable and a salad.


2 tsp matcha green tea
1 Tbs black sesame seeds
1 Tbs white sesame seeds
several grinds of sea salt and pepper
8 oz piece of fresh ahi tuna

Chipotle Dipping Sauce:

1 chipotle pepper in adobo sauce
2 Tbs mayonnaise
2 Tbs lemon honey salad dressing

Directions: Mix matcha, seeds, salt and pepper on a plate. Dredge tuna in mixture. Heat a grill or saute pan on high heat. Cook the tuna, about 1 minute per side, until crust forms and tuna is seared. To make the chipotle dipping sauce, mix all ingredients together in a blender. Blend until the pepper is broken into smallish pieces.

Slice the tuna, across the grain, into slices about 3/8 inch wide. Serve with the sauce on the side.

Serves 4-8 as an appetizer, or 2 as a main dish.

Stealthy Cooking Tip: Matcha green tea has been hailed as a great source of antioxidants. That stands to reason as most green teas are good sources. What makes matcha stand out from the others is that the tea leaves are ground and eaten, so we're taking in more of a good thing. The tea flavor is rather subdued, but the bright color makes the dish stand out.

No comments: