The last few days, by chance, I seem to have ended up cooking different dishes with crusts and coatings. We really enjoyed sesame seed coated tuna for one meal and herb and breadcrumb crusted veal rack for another meal. Both very different but equally delicious.
On Sunday I bought home a piece of tuna from our fish counter. We had some as a starter as carpaccio – thinly sliced sprinkled with a little sea salt and drizzled with olive oil and a squeeze of lemon juice – served with peppery rocket. We still had a large piece left the next day so I decided on a simple sesame seed coating. (No need for exact quantities here).
A piece of tuna loin
Black sesame seeds
White sesame seeds
Nanami togarashi (Japanese assorted chilli pepper available in most supermarkets) – optional
Salt & pepper
Take the tuna out of the fridge and let it come to room temperature. Season it all over with salt and pepper.
On a paper towel or baking paper mix equal quantities of white and black sesame seeds. If you want a bit of spice also add a little nanami togarashi. Thoroughly coat the tuna in the seeds.
In a heavy frying pan heat a little olive oil and a little sesame oil. When hot add the tuna. Cook on each side for about a minute or less until the white seeds are golden.
Once all sides are done take the tuna out of the pan and let it rest for about five minutes before slicing.
Serve with a dipping sauce – a mix of soy sauce, a little finely grated fresh ginger and a knob of wasabi.