School of Bluefin Tuna During Their Migration in the Mediterranean
School of Bluefin Tuna During Their Migration in the Mediterranean
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Grilled Sesame-Crusted Tuna
Gourmet Archives

Sesame Mixture:
1 cup sesame seeds
2 tablespoons minced fresh chives
2 teaspoons minced garlic
2 teaspoons minced, peeled fresh gingerroot
1/2 teaspoon dark oriental sesame oil
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons soy sauce

1 cup dry white wine
2 tablespoons fresh lemon juice
1/4 cup heavy cream
2 tablespoons soy sauce
10 tablespoons cold unsalted butter,
cut into 10 pieces

Six to eight 1/2-pound 1-inch-thick tuna steaks

For sesame mixture:  Preheat oven to 375 degrees F. On a baking sheet
toast sesame seeds in oven until golden, about 10 minutes. In a small bowl
stir together the sesame seeds, chives, garlic, gingerroot, sesame oil, olive
oil, lemon juice and soy sauce.
Prepare grill. While grill is heating, make sauce:  In saucepan boil wine
and lemon juice over high heat till reduced to about 1/3 cup. Add cream
and simmer, stirring occasionally, till reduced by half. Add soy sauce and reduce heat to low. Whisk in butter, one piece at a time, lifting pan from
heat occasionally, to cool mixture, and adding each new piece of butter
before previous one has melted completely. (Sauce must not get hot
enough to liquefy.) Keep sauce warm.
Coat both sides of each tuna steak with sesame mixture. Grill tuna on oiled rack set about 6 inches over glowing coals, about 3 minutes on each side. Serve with sauce. Serves 6 - 8.

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and Vegetables

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