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Tuna w/Sesame Crust and Balsamic Glaze (P, TNT)
Source: NY Times, April 3rd, 2002
Serves: 4

4 tablespoons balsamic vinegar
2 green onions (white and light-green part), finely chopped
2 tablespoons coarsely grated ginger
1-1/2 pounds thick tuna steak
4 tablespoons sesame seeds
1 tablespoon oil

Mix vinegar and 2 tablespoons water with green onion and ginger in a bowl. Place tuna in mixture, and marinate about an hour.

To cook, remove tuna from marinade; set marinade aside. Press sesame seeds into both sides of tuna. Heat nonstick pan to medium, and add oil. Quickly sear tuna on both sides, just a couple of minutes; seeds brown quickly.

Remove tuna from pan, pour in reserved marinade, and bring to a boil. Pour over tuna, and serve.

Poster's Notes:
Here is another recipe from the NY Times that looks interesting and also not rich. It is also nice for now, as it used kitniyot in the form of sesame seeds :-)

Tuna will be very rare. For better done, cook it without sesame seeds and sprinkle them over the tuna after cooking.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A