Sesame-Crusted Tuna with Ginger Cream
Sesame-Crusted Tuna with Ginger Cream is a pescatarian recipe with 6 servings. One portion of this dish contains around 49g of protein, 46g of fat, and a total of 777 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in about 45 minutes. A mixture of orange juice, heavy cream, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. Sesame-Crusted Tuna with Ginger Cream, Sesame-crusted Tuna With Carrot-ginger Sauce, and Sesame-Crusted Tuna with Ginger-Peanut Rice are very similar to this recipe.
Instructions
In a saucepan, heat 2 tablespoons of the oil.
Add the ginger, onion and garlic and cook over moderate heat, stirring, until softened, 5 minutes.
Add the vinegar, orange juice, mirin, wine and Sriracha and simmer until the liquid is almost evaporated, 10 minutes.
Add the cream and simmer until reduced by half, 15 minutes. Strain the sauce, season with salt and pepper; keep warm.
Season the tuna with salt and pepper and coat both sides with the sesame seeds. In a nonstick skillet, heat the remaining 2 tablespoons of oil.
Add the tuna; cook over moderately high heat, turning once, until the sesame seeds are browned and the tuna is medium-rare, 5 minutes. Slice the tuna 1/3 inch thick and serve with the ginger cream and Glass Noodle Stir-Fry.