Wednesday, September 07, 2011

Three-Seed Crusted Tuna

Seed Crusted Tuna 3

You know that person whose food you can’t wait to eat?  Maybe its your mom…or your grandmother…but everything they cook is perfect in your mind.  For me that’s my Aunt Millie.  She has a way of always cooking exactly what I was hoping to eat on that day.  Since my mom passed away, she has become the cook for many our family celebrations…Christmas Eve, Thanksgiving, Father’s Day, Easter, Birthdays. 

She has a few meals that are welcome repeats (ribs, roast, gumbo).  But she also loves to try new recipes too; she’s a food magazine girl just like me. 

Uncle Wayne deserves a little credit too :)

Seed Crusted Tuna 1 (2)PB191777

Three-Seed Crusted Tuna is one of the recipes she’s shared with me over the years.  It is so easy…but looks really fancy!  All you need is really good tuna (I love when I’m the lucky recipient of some freshly caught tuna…also a benefit of being their niece…Uncle Wayne loves to fish). 

The original recipe is served with lima bean, corn, and pancetta succotash.  It’s from The Wine Lover’s Cookbook and the recommended pairing is with a chardonnay.  But usually I just cook the tuna and then do something “Asian” with it…maybe lettuce wraps?

Seed Crusted Tuna 4

Three-Seed Crusted Tuna
from The Wine Lover's Cookbook

make 6 servings

1.5 tablespoons olive oil, divided
2 pounds of tuna (Ahi/yellowtail), cut into 6 steaks
salt and black pepper
1.5 tablespoons sesame seeds
1.5 tablespoons poppy seeds
1.5 tablespoons mustard seeds

Using a pastry brush (or your hands) coat tuna steaks with 1 tablespoon oil on all sides.  Season with salt and pepper. 

Mix seeds together in a bowl and coat tuna evenly on top and bottom with the mixture. 

Heat remaining oil in a large sauté pan over medium-high heat.  When very hot, add tuna to the pan.  Sear for 2 to 3 minutes per side, making sure you don’t overcook it!  I prefer it very rare inside. 

Remove from heat and thinly slice (use a good knife…or it won’t slice as pretty…and will make your pictures less appealing!). 

Per 6 oz serving: 230 calories, 2 g carbohydrates, 8 g fat (1.1 g saturated), 37 g protein (exchanges: 1.5 fat, 5 protein)

1 comment:

  1. You know how we keep talking about cooking on a Thursday? Well ma'am, this is my request!