Sashimi Sesame Tuna With Asian Dipping Sauce

• Sauce
• 2 tablespoons Sake
• 2 teaspoons White Miso Paste
• 4 teaspoons Ginger, freshly grated
• 1/3 cup Orange Juice
• 2 tablespoons Low-Sodium Soy Sauce
• 2 tablespoons Rice Wine Vinegar
• 1 Dried Red Pepper, pulsed to a powder (can sub. 1 tablespoon red pepper flakes)
• 1 teaspoon Sesame Oil
• Fish
• 1 1/2 pounds Ahi Tuna (yelowfin grade)
• 4 tablespoons White Sesame Seeds
• 3 tablespoons Black Sesame Seeds
• Sesame Oil, for coating pan

1. In a bowl, whisk together sake, miso paste, ginger, orange juice, soy sauce, vinegar, pepper, and sesame oil until fully combined (note: this means whisking until the miso paste has fully disintegrated meaning there are no clumps, but a smooth, fully incorporated Asian sauce). Dispense sauce into several serving bowls for number of dinner guests.
2. In a small bowl, toss together black and white sesame seeds. Reserve for coating fish.
3. Using a sharp chef's knife, cut tuna against the grain for a delicate cut (as seen here) and plate.
4. Dip edges of tuna into white and black sesame seeds to coat sides fully (do not overcoat). Dip to encrust all sashimi pieces.
5. Serve as sashimi (without cooking) or cook quickly in sesame oil. To cook, warm a non-stick pan with sesame oil over medium heat. Place tuna in pan and cook for thirty seconds on each side being sure not to overcook. Transfer fish to plate and repeat with the rest of your tuna.
6. Serve with Asian Dipping Sauce and chopsticks.

sauce, sake, white miso paste, ginger, orange juice, soy sauce, vinegar, red pepper, sesame oil, white sesame seeds, black sesame seeds, sesame oil

Taken from food52.com/recipes/18257-sashimi-sesame-tuna-with-asian-dipping-sauce (may not work)