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Sesame Ginger Tuna

At first mention of this recipe I was roundly accused of “going all Walmart” on this one.

Not to be constrained by the high brow attitudes of low brow cooks, I stuck to my guns and here you have it. A recipe anyone can use and a darned fine one at that.

We’re just coming out of the Florida West Coast Triple Crown Billfish Series where I was fortunate enough to be gifted some lovely Blackfin Tuna from Team For Now, Capt./Owner Dan Snyder during Leg 2 – the Crosthwait Extreme Billfish Tournament. So much Tuna that I had to vacuum pack and freeze some of the catch. (Freezer Hint: Freeze the Tuna prior to vacuum packing. It helps you have a moister product to work with when thawed.)

The “going all Walmart” charge references how I achieve the sesame ginger part of the recipe. Read on…..

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First, start with the Tuna. The flesh I was graced to work with had a beautiful blood red color. A little stronger than say Yellowfin, and that’s just fine by me. These two pieces had only been frozen for one week.

 

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Here is where the “Walmart” reference comes into play. I was in no mood on the evening in question to prep any more than absolutely necessary and found a decidedly easy and, as it turned out, delicious solution. Maries Sesame Ginger Coleslaw Dressing! Frankly, I don’t even think Walmart carries Maries product and what’s the beef with Walmart anyway?

 

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Slather the steaks with the coleslaw mix, let set (covered and in the fridge) for 30 minutes.

 

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Heat an iron skillet on medium and, when up to temperature, remove the tuna from the reefer and place in the pan. Cook 2-3 minutes per side (these had 3 sides) or to your taste for doneness. I like my tuna a little rare in the middle.

 

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Keep going…..

 

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When the steaks are ready to eat they deliver a subtle, sweet, almost caramelized smoky exterior that works very well with the natural taste of the tuna itself.

Ingredients

  • Tuna: 2 – 6 oz.steaks, your choice
  • Maries Sesame Ginger Coleslaw Dressing – 2 Tbsp

Bon Appetit and Tight Lines…….

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