Simple Sesame Seed Crusted Seared Ahi with Sushi Rice

[civilsmoker]

Grabbed a couple watermelon colored Ahi steaks yesterday…..they were today’s lunch……

I marinated them for a couple of hours in chili sauce and sweet soy….. then crusted them with some seasoned (onion, garlic, pepper) seeds…..

60 seconds per side in a HOT hexclad with beef tallow….it happened so fast no cook pics

Resting ready to slice…..

The slice! All smiles!

Served over some sushi rice that was seasoned with some butter, rice wine vinegar, and sweet soy…… then topped with some chives… oh and on the best timber china money can buy!….PS I LOVE this picture….it moves me!!!!

This is a tasty high protein money shot!!!

The seared seeds develop a nice crunch to them….yum!!!!

 

[JLinza]

That looks great, nice work

 

[JLeonard]

Man Id eat that off the floor if I had too!

Jim

 

[clifish]

Grabbed a couple watermelon colored Ahi steaks yesterday…..they were today’s lunch……

I marinated them for a couple of hours in chili sauce and sweet soy….. then crusted them with some seasoned (onion, garlic, pepper) seeds…..

60 seconds per side in a HOT hexclad with beef tallow….it happened so fast no cook pics

Resting ready to slice…..
View attachment 725282

The slice! All smiles!
View attachment 725283
Served over some sushi rice that was seasoned with some butter, rice wine vinegar, and sweet soy…… then topped with some chives… oh and on the best timber china money can buy!….PS I LOVE this picture….it moves me!!!!
View attachment 725284

This is a tasty high protein money shot!!!
View attachment 725285
The seared seeds develop a nice crunch to them….yum!!!!

Your plating a pictures are off the charts. I know most people like Tuna this way, but mine would be as white as the rice...lol

 

[normanaj]

That's got me wanting some tuna.

 

[sandyut]

Looks amazing! Nice work

 

[jcam222]

Done perfectly! One of my favorite things

 

[BrianGSDTexoma]

I marinated them for a couple of hours in chili sauce and sweet soy….. then crusted them with some seasoned (onion, garlic, pepper) seeds…..

Man those look good. I make fairly often but never thought about marinading. Going to have to try that. I have problems when slicing the seeds coming off?

 

[civilsmoker]

That looks great, nice work

Thanks JL!

Man Id eat that off the floor if I had too!

Jim

Many thanks Jim! Mrs Civil keeps the floors pretty clean so I would probably fight you for it if I dropped the plate....LOL

Your plating a pictures are off the charts. I know most people like Tuna this way, but mine would be as white as the rice...lol

Much appreciated clifish! The colors, even the paper plate just worked for this pic! I use to like mine DONE DONE but not anymore.....The best Ahi is a light pink like a water mellon next to the rind....I can eat it cold and straight raw....if ruby red...its a no go for me....

That's got me wanting some tuna.

Thanks, and me too, having a round two tonight....ie a light dinner!

 

[civilsmoker]

Looks amazing! Nice work

Thanks Sandy....

Done perfectly! One of my favorite things

Many thanks jcam! We love them too!!!!

Man those look good. I make fairly often but never thought about marinading. Going to have to try that. I have problems when slicing the seeds coming off?

Thanks Brian! Oh yes marinading with sweet soy makes a huge difference on seed stick. I put the seeds at least a 1/4' thick on a plate then make sure the filet is nice and saucy and push it into the seeds firmly, then carefully flip and make sure the other side has plenty of seeds. I then use a spoon to put more seeds on top and use the back of the spoon to work them in any "light areas". If you use your hand, they will just come right off. Once seared they will be stuck, and you will still lose some but if you look at the pic, I take the ones that came off during cutting and sprinkle them on top....They are crispy tasty things!

 

[BrianGSDTexoma]

Thanks Brian! Oh yes marinading with sweet soy makes a huge difference on seed stick. I put the seeds at least a 1/4' thick on a plate then make sure the filet is nice and saucy and push it into the seeds firmly, then carefully flip and make sure the other side has plenty of seeds. I then use a spoon to put more seeds on top and use the back of the spoon to work them in any "light areas". If you use your hand, they will just come right off. Once seared they will be stuck, and you will still lose some but if you look at the pic, I take the ones that came off during cutting and sprinkle them on top....They are crispy tasty things!

Thanks civil. I going to try that this week. I will use regular soy or maybe ponzu though. I love chili sauce. I eat this for a low carb snack quite often. Here something you might like. I make this very often. Yellow squash, onions an jalapeno. Saute few minutes. Add garlic chili sauce and cilantro and stir in. Very good and simple.

 

[TimboBBQ!]

Grabbed a couple watermelon colored Ahi steaks yesterday…..they were today’s lunch……

I marinated them for a couple of hours in chili sauce and sweet soy….. then crusted them with some seasoned (onion, garlic, pepper) seeds…..

60 seconds per side in a HOT hexclad with beef tallow….it happened so fast no cook pics

Resting ready to slice…..
View attachment 725282

The slice! All smiles!
View attachment 725283
Served over some sushi rice that was seasoned with some butter, rice wine vinegar, and sweet soy…… then topped with some chives… oh and on the best timber china money can buy!….PS I LOVE this picture….it moves me!!!!
View attachment 725284

This is a tasty high protein money shot!!!
View attachment 725285
The seared seeds develop a nice crunch to them….yum!!!!

Perfection and nice pic sir.

 

[civilsmoker]

Thanks civil. I going to try that this week. I will use regular soy or maybe ponzu though. I love chili sauce. I eat this for a low carb snack quite often. Here something you might like. I make this very often. Yellow squash, onions an jalapeno. Saute few minutes. Add garlic chili sauce and cilantro and stir in. Very good and simple.

View attachment 725367

That looks tasty, my wife does a version of this but on the Italian side of things. might have to try the spicey side. this would go very good with the Ahi. thanks for sharing!

side note the sweet soy has a bit more "stick" than regular soy, small amount of oyster would work good to, straight chili paste too.

Perfection and nice pic sir.

many thanks timbo!

 

[civilsmoker]

BrianGSDTexoma since I was cooking some more of these I took some more pics……

The marinade….these have been in the freezer for a while so hopping the are as tasty. A little soy goes along way….im heave with the chili sauce…

Time to crust….i use get a nice bed of seeds then put the other spices over them….

I then flip the filets around in the marinade so the ar me fully coated the in the seeds for a press….i hold them for 10-15 seconds under pressure….i then use a spoon to put more seeds and the further push “compact” them….

Hot pan with beef tallow to sear….

After the flip…..the oil help crisp up the seeds…..I drop a few seeds in the oil before is sear and when the pop like popcorn it’s the right temp….you can see the white seeds have a nice golden color on them….

Resting on the board……

I use a very thin razor sharp (paper cutter) to slice…..I always start the cut on the “far” corner as that is near flesh then push in forward and down and finish on the pull back….. you can see most the seeds stay intact…..

Now my dinner tonight……. Served (same as above) over rice wine vinegar and butter flavored sushi rice with a light drizzle of sweet soy and chopped chives

Just money every time!!! It’s hard to believe but these two steaks were $7.50…..

 

[clifish]

Question Civil, why do you prefer a tuna steak pink like watermelon vs a blood red piece? I always thought the darker the red, the better? Educate me.

 

[civilsmoker]

Question Civil, why do you prefer a tuna steak pink like watermelon vs a blood red piece? I always thought the darker the red, the better? Educate me.

PINK like watermelon all the way….if it has a rainbow shimmer like oil on water even better. This means a higher fat content….I avoid the dark red ones….they have less fat so not butter in taste…. Ps the ones above look red because of the chili and soy….they were watermelon pink before that

These are the near perfect color….

I also avoid the filets that have “heavy bold white lines” these are connective tissue and NOT appetizing if a fillet has a corner of these I cut it off….