Sesame Crusted Yellowfin Tuna with Teriyaki/Wasabi Glaze
Description:
Worthy of any fine dining restaurant menu, this Yellowfin Tuna recipe is best prepared medium rare to medium to maintain the tuna's delicate flavor.
Ingredients for 2 Portions:
12
oz.
Yellowfin Tuna Fillets
0.50
cup
Flour
1
each
Egg
0.50
cup
White Sesame Seeds
2
Tbsp.
Black Sesame Seeds
0.50
cup
Vegetable / Canola Oil
0.50
cup
Kikkoman® Teriyaki Baste & Glaze
0.50
tsp.
Wasabi Powder
0.50
cup
*Seaweed Salad*
Preparation
Place flour, beaten egg mixture and mixed sesame seeds separately, in 3 shallow dishes.
Pat both sides of Yellowfin Tuna fillets first in seasoned flour, then in the egg wash mixture then lastly in the sesame seed mixture to create a sesame seed "crust" on both opposite sides of the fillets.
Heat oil in a non-stick skillet to medium hot.
Place the fillets in the hot oil and pan-sear approximately 2 to 3 minutes on each side (turning over carefully) to achieve a "medium" doneness. Cook longer on each side if you want the tuna fillets to be cooked to a full doneness.
Remove fillets and pat gently on a paper towel to absorb any excess oil then place on a serving plate.
Heat together Teriyaki Baste and Glaze with Wasabi Powder and serve on the side or over fillets. Top with the *Seaweed Salad (optional) as a garnish.
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