Tuna in sesame breading with carrot and ginger sauce
4 servings
40 minutes
This exquisite European recipe transports you to a world of refined flavors. Tuna, fried in an aromatic coating of white and black sesame seeds, creates a crispy crust that gently unfolds with each bite, leaving the fish's juicy and tender texture. The sauce, based on carrot and orange juices with hints of miso and ginger, gives the dish a balance of sweetness and spiciness. This combination of Japanese and European culinary traditions makes the dish not only delicious but also versatile: it suits both everyday dinners and special occasions. Serve it with a light salad or rice to highlight its subtle flavor nuances.
1
Make the sauce: mix mirin, miso paste, ginger, carrot juice, orange juice, soy sauce, vinegar, red pepper, and sesame oil in a small bowl, whisking until the miso is completely dissolved.
- Mirin: 2 tablespoons
- White miso paste (shiro miso): 15 g
- Freshly squeezed carrot juice: 80 ml
- Grated ginger: 2 teaspoons
- Freshly squeezed orange juice: 2 tablespoons
- Soy sauce: 2 teaspoons
- Rice vinegar: 3 tablespoons
- Ground red pepper: pinch
- Sesame oil: 0.3 teaspoon
2
Add finely chopped green onion.
- Shallot: 1 piece
3
Prepare the tuna: mix sesame seeds in a plate. Cut the fillet (preferably tuna fillet for sushi or sashimi) into rectangular pieces weighing about 125 grams. Coat each piece in the seeds to cover all sides and gently press the seeds into the fish.
- White sesame seeds: 3 tablespoons
- Black sesame seeds: 1 tablespoon
- Tuna: 500 g
4
Heat oil over medium heat and sear the tuna for 30 seconds on each side until the white seeds turn golden.
- Vegetable oil: 1 tablespoon
5
Place the tuna on a paper towel, let it drain excess oil for 1 minute, then cut each piece into 1 cm thick slices.
6
Serve with sauce.