Sesame-Crusted Tuna with Miso Dressing

    Sesame-Crusted Tuna with Miso Dressing

    (26)
    Be the 1st to save!
    24min


    26 people made this

    The sesame covered tuna is best done medium rare inside (almost like sushi) and served with the soy miso dressing drizzled over the top.

    Ingredients
    Serves: 2 

    • 3/4 cup sesame seeds, divided
    • 1/2 teaspoon seasoning salt
    • 1 teaspoon ground white pepper
    • 1 teaspoon onion powder
    • 1 tablespoon wasabi powder
    • 1 teaspoon coarse sea salt
    • 1 cup (125g) plain flour
    • 2 eggs
    • 1/3 cup (80ml) milk
    • 2 tuna steaks (about 2cm thick)
    • 2 tablespoons vegetable oil
    • 1 (18g) packet miso soup mix
    • 1 tablespoon soy sauce

    Directions
    Preparation:20min  ›  Cook:4min  ›  Ready in:24min 

    1. In a shallow bowl, mix together 1/2 cup of sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, salt and flour; set aside. In a separate bowl, mix together the eggs and milk.
    2. Dip tuna steaks in the egg mixture, then coat with the flour mixture until well coated on both sides. Press on as many extra sesame seeds as possible, so it is well coated. Heat the vegetable oil in a large heavy frypan over medium-high heat. Fry tuna steaks for 2 minutes per side, and immediately remove from heat. The inside of the fish should still be red.
    3. To make the soy miso dressing, mix together the miso soup mix and soy sauce. Heat in a small saucepan or microwave, and drizzle over steaks.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (26)

    Reviews in English (26)

    by
    11

    My husband and I absolutly love it, we'll be having this one often. I cooked his a little longer, he won't eat anything rare. My husband calls this Chicken Fried Tuna.....he's from the south.  -  14 Jul 2002  (Review from Allrecipes USA and Canada)

    by
    10

    This recipe calls for way too much flour (and that's after I cut back to 3/4 cup), leaving the coating far less 'sesame' than I had hoped it would be. Trying to add more sesame seeds after dredging it in the flour mixture was impossible because they wouldn't stick to the fish. The glaze was really salty - my boyfriend loved it, but I thought it was pretty average. Tip: Make sure you use a firm tuna!  -  02 Aug 2005  (Review from Allrecipes USA and Canada)

    by
    10

    This was sooo good I'll definetely make it again- and recommend it! I think next time I'd add even more water to the miso soup mix because I thought it would be good drizzled over asparagus too. I also served it with sticky rice. Fabulous!  -  06 May 2005  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate