Sliced red tuna in a sesame crust 🤙
Sliced tuna with sesame fits perfectly into a period of post-holiday food rigor! Sliced tuna is a tasty and light dish, with sesame seeds that are also delicious, and with amazing aromatic oil! The only real secret to making an excellent sliced tuna is cooking: the way and the times. First of all, the tuna steak should be kept out of the fridge for at least two hours and then it must be cooked at the right temperature, for a time appropriate to the thickness. As a side dish I combined a purslane and cherry tomato salad. Why purslane? Because I was struck by its shape and I thought that it would make a good impression on the plate!
Ingredients
Sliced tuna with sesame seeds1 slice of tuna 4 cm high 500 grsesame seedsolive oilzest of 1/2 lemon parsley, thyme
for the saladpurslaneCherry tomatoesextra virgin olive oilbalsamic vinegarsalt pepper
PROCEDURE
First, remove the tuna from the fridge at least 2 hours before cooking. When it's time to cook it, dip it in olive oil and then bread it with sesame seeds. Wrap it in parchment paper and set aside. Prepare the aromatic oil. In a small mortar, put a little finely chopped parsley oil, thyme and the zest of 1/2 lemon (be careful not to put the white part of the zest: it is bitter!). Pound the herbs well, add more oil, season with salt and pepper. The aromatic oil is ready! Prepare the purslane and cherry tomato salad, taking care to remove the seeds from the cherry tomatoes and season with oil, salt, pepper and balsamic vinegar. Once everything is prepared, place the tuna in the oven at 150 C on the low rack of the oven. The cooking time for a 4 cm high slice of tuna is 4 minutes per side (8 in total). After 8 minutes, turn off the oven and leave the tuna in the oven for another 2 minutes. At this point, remove the tuna from the parchment paper, place it on a cutting board and cut it into slices. Arrange the sliced tuna with sesame on the plate (if it's hot, even better!), season with the aromatic oil and add the purslane and cherry tomato salad on the side. I think this type of cooking is one of the best ways to enjoy good fresh tuna!
Sliced tuna with sesame fits perfectly into a period of post-holiday food rigor! Sliced tuna is a tasty and light dish, with sesame seeds that are also delicious, and with amazing aromatic oil! The only real secret to making an excellent sliced tuna is cooking: the way and the times. First of all, the tuna steak should be kept out of the fridge for at least two hours and then it must be cooked at the right temperature, for a time appropriate to the thickness. As a side dish I combined a purslane and cherry tomato salad. Why purslane? Because I was struck by its shape and I thought that it would make a good impression on the plate!
Ingredients
Sliced tuna with sesame seeds
1 slice of tuna 4 cm high 500 gr
sesame seeds
olive oil
zest of 1/2 lemon parsley, thyme
for the salad
purslane
Cherry tomatoes
extra virgin olive oil
balsamic vinegar
salt pepper
PROCEDURE
First, remove the tuna from the fridge at least 2 hours before cooking. When it's time to cook it, dip it in olive oil and then bread it with sesame seeds. Wrap it in parchment paper and set aside. Prepare the aromatic oil. In a small mortar, put a little finely chopped parsley oil, thyme and the zest of 1/2 lemon (be careful not to put the white part of the zest: it is bitter!). Pound the herbs well, add more oil, season with salt and pepper. The aromatic oil is ready! Prepare the purslane and cherry tomato salad, taking care to remove the seeds from the cherry tomatoes and season with oil, salt, pepper and balsamic vinegar. Once everything is prepared, place the tuna in the oven at 150 C on the low rack of the oven. The cooking time for a 4 cm high slice of tuna is 4 minutes per side (8 in total). After 8 minutes, turn off the oven and leave the tuna in the oven for another 2 minutes. At this point, remove the tuna from the parchment paper, place it on a cutting board and cut it into slices. Arrange the sliced tuna with sesame on the plate (if it's hot, even better!), season with the aromatic oil and add the purslane and cherry tomato salad on the side. I think this type of cooking is one of the best ways to enjoy good fresh tuna!
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