- Prep time
- 20 minutes PT20M
- Cook time
- 5 to 10 minutes PT5M
- Serves 4
- Tuna Marinade:
- 4 six-ounce portions of Ahi Tuna
- 2 tablespoons fresh course black pepper
- Kosher salt to taste
- 4 tablespoons black sesame seeds
- 3 tablespoons salad oil
- Lemon Butter Sauce:
- 1 cup dry or semi-sweet white wine
- 2 tablespoons white wine vinegar
- 1 small jar of clam juice
- 4 tablespoons whole unsalted butter
- 2 tablespoons slurry (1 tablespoon cornstarch & 1 tablespoon water mixed together thoroughly)
- ½ lemon, juiced
- Salt & pepper to taste
Let the fish marinate for 20 minutes before grilling. Grill over medium-high direct heat for 2 to 4 minutes per side for medium-rare.
In a sauce pan add the wine and vinegar and reduce by half. Add the clam juice and reduce ¼ more. Add the slurry to thicken. Finish the sauce with the butter and lemon juice, then adjust the seasoning with the salt and pepper.
Techniques used in this recipe:
- direct heat
- direct heat: a method of heat transfer in which heat waves radiate from a source (for example, an open burner or grill) and travel directly to the item being heated with no conductor between heat source and food. Examples are grilling, broiling, and toasting.
- reduce: to decrease the volume of a liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavors.
- sesame seed
Also known as “benne”, is the seed of a sturdy annual which attains a height of approximately 2 feet. Sesame does not readily lend itself to any of the categories in the family of spices. It lacks the aromatic qualities of its cousins and its claim to distinction is in its sweet, "nutty" flavor.
Aside from its common uses in appetizers, breads, meats, seafood, and vegetables, this easily cultivated seed yields a fine cooking oil which has been, and continues to be, an important diet item in many parts of the world. Tahini, a primary component of hummus, is made from toasted sesame seeds and oil ground together.
Starch dispersed in cold liquid to prevent it from forming lumps when added to hot liquid as a thickener. Often corn starch based.