Grilled Tuna With Soy-Wasabi Glaze

Super fresh, just-caught yellowfin/ahi tuna. It does get better than that, but it may not be legal in your state. When it is good and fresh, I rarely cook it at all. If you do cook it thoroughly, it will taste like the stuff in the can.

Ingredients

• 4 pieces tuna loin, cut into pieces two inches in diameter by 5 inches long
• 3 tablespoons Dijon mustard
• 1 tablespoon sesame oil
• 2 tablespoons low-salt soy sauce
• 1/2 cup sesame seeds (buy in the Asian or Hispanic part of your market much cheaper!)
• 2 tablespoons vegetable or olive oil

Sauce

• 1/4 cup low-salt soy sauce
• 1 tablespoon pickled ginger, minced (or substitute 1 teaspoon minced fresh ginger)
• 3 tablespoons seasoned rice vinegar
• 2 garlic cloves, minced
• 1 tablespoon (or more) prepared wasabi paste
• 2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon brown sugar
• 2 green onions, chopped
• 1 teaspoon cornstarch mixed with equal part cold water

Directions

1. To prepare sauce, combine all ingredients in a sauce pan and bring to a boil over medium heat. Simmer for 4- to 5 minutes to thicken.
2. To prepare fish, combine Dijon mustard with next two ingredients. Coat fish with mixture. Spread sesame seeds on a plate and roll coated fish in seeds. Heat oil in a large skillet over medium-high heat. Add fish and lightly brown each side. Do not cook fish more than a few minutes. When properly cooked, only the outside 1/8 inch is cooked. Most of the center is still raw (call it rare if it makes you feel better).
3. To serve, spoon sauce onto plates. Carefully slice tuna into medallions and arrange over sauce.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef's Better Venison Cookbook