From My Carolina Kitchen
1 ½ pounds best quality fresh tuna, preferably from the tail
1 tablespoon extra virgin olive oil
½ teaspoon each kosher salt and freshly ground black pepper
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
4 scallions, white parts and some green, cut into matchsticks
1 Granny Smith apple, (or apple of your choice), cut into matchsticks
1 European cucumber, peeled and seeded, cut into matchsticks
Green scallion tops for garnish
Ponzu dipping sauce, recipe below
Cut the tuna lengthwise into 2 – 3 long slices, 2” wide, like you would small beef fillets. Heat a large, non-stick sauté pan on medium high heat. Meanwhile, rub the tuna with the olive oil, then roll it in the salt, pepper and sesame seeds. Place the tuna fillets in a dry pan and sear until brown on all sides, taking care not to overcook – the meat should be raw inside.
Allow the tuna to cool slightly, then wrap them very tightly in plastic wrap. The more tightly it is wrapped, the firmer it will be to slice. Refrigerate for at least an hour and preferably overnight so it’s firm to cut, making it easier to slice.
Unwrap the fish and slice very thinly, about ¼” thick. Arrange on a bed of scallions, apple and cucumber on individual plates and top with tuna slices. Garnish with some of the green scallion tops. Serve accompanied by the ponzu sauce for dipping.
Ponzu Sauce
Be sure to zest the lemon before squeezing
1 cup low sodium soy sauce
4 tablespoons sugar
Juice of ½ lime and ½ of lemon
1 scallion, chopped
Zest of ½ of a lemon for garnish
In a medium-sized saucepan, heat the soy sauce and sugar until the sugar dissolves. Add lime and lemon juice and allow to cool to room temperature, then stir in chopped scallion. Garnish with lemon zest.
Adapted from Small Bites by Jennifer Joyce – makes 8 small appetizers