*If you want to make this recipe easier, cube the tuna and serve it with chopped avocado and the special sauce.
- ¾ Teaspoon freshly grated Ginger (I buy the frozen Dorot. Takes out the buying peeling and cutting work of ginger but you still get the fresh flavor. Sold at Whole Foods & TJ’s)
- 1 clove minced Garlic (Dorot makes garlic too)
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Mirin
- ¼ Cup Rice wine Vinegar
- ⅓ Cup Peanut oil
- About 4 Tablespoons of toasted Sesame Oil
- 1 Pound Sushi-grade Tuna, Make sure the tuna is sushi-grade- you shouldn’t be eating raw tuna unless its sushi-grade and has been previously frozen
- 1 ripe avocado thinly sliced or cubed
- 2 Tablespoons of sesame seeds
- 2 Tablespoons of black sesame seeds
- Combine sesame seeds and black sesame seeds on a plate
- Cover tuna in a light coating of sesame oil (use about 2 tablespoons)
- Roll tuna in the sesame seeds so the entire piece is covered in sesame seeds.
- Heat a medium skillet on high. Make sure oil is super hot before adding the tuna.
- Sear tuna for 1-2 minutes on every side. Each side should look golden brown.
- Remove from the pan and let rest about 10 minutes before slicing.
- Locate the direction of the grain of tuna. Cut across the grain to shorten the fibers.
- For the sauce combine ginger, garlic, soy sauce, mirin, rice wine vinegar, 2 tablespoons of sesame oil, and peanut oil. Mix well until combined. Once combined, add cubed avocado.
- Place tuna on a serving platter and pour over the sauce.