Dabble Chef: seared tuna

Photography by Simon Burn

Photography by Simon Burn

Spicy Mayo

INGREDIENTS:

  • 1 tbsp Sambal sauce (chili sauce)
  • ½ cup mayonnaise

DIRECTIONS:
Mix ingredients together in a small mixing bowl. Set in fridge until serving.

Sesame Crusted Tuna

INGREDIENTS:

  • 2 pieces sushi grade tuna
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 cup onions, julienne
  • 1 cup red peppers, julienne
  • 1 cup green peppers, julienne
  • 1 cup celery, julienne
  • 1 cup carrots, julienne
  • 3 cloves of garlic
  • 1 orange, zest and juice
  • 2 tbsp chopped fresh ginger
  • 2 tbsp sesame seed oil
  • 1 baby bok choy, washed and julienne
  • 1 cup of black or white sesame seeds
  • ½ cup cilantro, washed and chopped

DIRECTIONS:

  1. Season tuna with salt and pepper.
  2. Pour the sesame seeds on a plate and roll the tuna edges in the seeds, making sure to cover all sides. If seeds are not sticking, cover the tuna with a tablespoon of olive oil before rolling.
  3. Ina large sauté pan, heat the olive oil until it reaches its smoking point and then add tuna.
  4. Sear the tuna for approximately 2 minutes on each side and remove from pan. Set the tuna on a plate with a paper towel.
  5. Return the pan to the heat. Add onions, peppers, celery and carrots, then sauté for 5 minutes.
  6. Add garlic, orange zest and juice, ginger and sesame oil, continually stirring. Remove the pan from the heat and add bok choy.
  7. Slice tuna on a bias (4-5 pieces per serving). Plate the vegetables and fan tuna pieces on top. Pour the remaining liquid from the vegetables over the tuna and add a generous dollop of spicy mayo. Garnish with cilantro and serve.

Tip: Wash the bok choy thoroughly to remove any grit.

Corey Burgan About Corey Burgan

Corey fell in love with cooking when he was 13 and has been in the kitchen ever since. His passion is cooking for friends and family, it’s just a bonus that’s it’s also his career.
@DabbleChef

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