Sesame crusted tuna served on-top of garlic mashed potatoes and sautéed spinach topped with a citrus wasabi vinaigrette!
Ingredients
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2 tuna steaks
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White and black sesame seeds
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Salt and pepper
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2 large baking potatoes
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Aromatics of choice; I used shallots, garlic, and parsley.
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1/3 cup cream
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2 tbsp butter
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Baby spinach
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Olive oil
Vinaigrette
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1/2 orange
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1/2 lime
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1 tsp honey
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1/2 tsp wasabi
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1 tsp sesame oil
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2 tbsp olive oil
Directions
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Bake potatoes at 350 until soft.
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Dry tuna steaks and keep in fridge on paper towels.
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Peel and cube cooked potatoes.
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Melt 2 tbsp butter and cook aromatics until soft. Add in cream salt and pepper. Add in potatoes and mash. Cream until desired consistency is reached.
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Heat olive oil in pan and cook shallots and garlic. Add in 1 bag of baby spinach and cook until wilted and remove from heat. Add salt pepper and a tiny pinch of nutmeg.
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Make vinaigrette by juicing citrus and adding all ingredients but oil. Whisk in oil slowly to emulsify
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Spread sesame seeds on a plate and add salt and pepper. Get a sauté pan really hot with a high heat oil. Remove tuna from fridge and press into seasoned seed mixture to well coat both sides. Go directly into pan and sear quickly on each side. Remove from heat.
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Plate by putting spinach on bottom. Top with garlic mash. Tuna on top and drizzle with vinaigrette.
