It's important to use sushi-grade tuna which must be chilled until ready to cook. However, for a properly cooked fish, I learned that it must be brought to room temperature prior to cooking. I was inspired by a celebrity couple I watched on a Filipino talk show who made this last week. They rolled the tuna in freshly ground pepper only. For some additional texture and flavor, I decided to coat the tuna with a combination of ground pepper, black and white sesame seeds. The mixture adhered to the tuna well. I gave it a quick sear on all sides in a very hot cast iron skillet and let it rest for a few minutes before slicing. We tried it with two kinds of dressing, one with Japanese flavors of mirin, soy sauce, rice vinegar and wasabi paste and the other was a simple balsamic and olive oil mixture.
|my favorite way to cook salmon ~ seared in butter and olive oil|