Chef Sean Demarest Executive chef Bridgewater Place
1 ea. Tuna Steak (Sashimi grade Yellow Fin)
Black and White Sesame Seeds
¼ Cup Wasabi Paste
1 Garlic Clove
½ Tsp. Cayenne Pepper
½ Tsp. Salt
½ Tsp. Black Pepper
1 Cup Balsamic Vinegar
¾ Cup Olive Oil
DirectionsCombine all ingredients except olive oil in a blender. Turn on blender at high speed, adding in olive oil slowly until emulsified. Place vinaigrette in a container, label and put in refrigerator.
Heat a cast iron skillet or sauté pan over medium-high heat. Mix sesame seeds in a container and coat each side of tuna completely with seeds. Brush skillet or pan with a small amount of vegetable oil or spray with a baking spray. Sear both sides of the tuna steak until sesame seeds are toasted (if you desire a more done fish, cook over lower heat for a longer period of time).