I like taking risks…like eating undercooked tuna from Fiesta (maybe they should get more credit…haven’t gotten sick yet). Of course, right after eating this, we have our lecture on parasites and all the horrible things that can happen when you eat raw fish. Adapted from Martha Stewart.
6 tablespoons mirin
2 teaspoons grated fresh ginger
6 tablespoons fresh orange juice
6 teaspoons low-sodium soy sauce
4 tablespoon plus 2 teaspoons distilled white vinegar
1/4 teaspoon sesame oil
1 scallion, green part only, thinly sliced
3 tablespoons unhulled white sesame seeds
1 tablespoon unhulled black sesame seeds
1 pound sushi-grade yellowfin tuna, cut into 4-ounce rectangular pieces
Make the dipping sauce: Combine mirin, ginger, carrot juice, orange juice, soy sauce, vinegar, red-pepper flakes, and sesame oil in a small bowl. Pour half into another bowl to dip the raw tuna fish in.
Make the tuna: Combine sesame seeds in a shallow dish. Press tuna pieces into the dipping sauce then onto the seeds, turning to coat each side. Heat oil in a medium saute pan over medium-high heat. Add tuna, and cook each side until white seeds are golden, about 20 seconds per side.
Transfer tuna to a paper-towel-lined plate for 1 minute, then cut each piece into 1/4-inch-thick slices. Serve with dipping sauce.