Sesame Ahi Tuna | Recipe | Teriyaki-Citrus Sauce

I wish I had some cute anecdote to tell you about this recipe, but I don't.  Simply put - I saw some fresh tuna and suddenly craved it seared.  I served this with some braised bok choy and jasmine rice.  Once the tuna has finished marinating, everything can be prepared within 20 minutes.  **Note: Since the tuna is served rare, you should use sushi grade tuna for this recipe.  Otherwise, there is the potential for the tuna to have a fishy taste, which in my opinion, would ruin the dish. 

If you have left-over Teriyaki-Citrus Sauce, use it to marinate some chicken breasts for grilling.  That's what we did tonight.  It was fast and tasted great.  I'll post the chicken picture another day.

Sesame Ahi Tuna Recipe
Yields: 2-3 servings

1 lb sushi grade ahi tuna
4 Tbsp sesame seeds, toasted and cooled

For the Marinade:
3 Tbsp soy sauce
3 Tbsp sesame oil
5 Tbsp sherry

For the Sauce:
1 tsp sesame oil
1/4 c teriyaki sauce
1/3 citrus juice
1 Tbsp soy sauce
1 Tbsp brown sugar
2 tsp minced ginger
2 garlic cloves, crushed
1 tsp corn starch mixed with 3 tsp water

1. To make the marinade, combine soy sauce, sesame oil and sherry.  Stir well to combine.  Place tuna and marinade in an air-tight container.  Refrigerate for 1 hour, flipping every 15 minutes.
2. While tuna marinates, make the sauce.  Heat oil in a small pot over Medium heat.  Add teriyaki sauce through garlic; cook 2-3 minutes.  Whisk in cornstarch and water mixture; cook 2-3 minute until sauce thickens slightly.  Set aside.
3. Remove tuna from refrigerator.  Roll tuna in toasted sesame seeds to coat. 
4. Grill tuna over Medium heat, 2-3 minutes, depending on desired degree of rareness.
5. Slice into 1/2" slices.  Spoon sauce onto plate and lay tuna slices on top.  Drizzle sauce on tuna slices and serve.


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