<———- This is what the tuna steaks should look like when they’re done. So maybe this is where the Hotel Congress’s Cup Café got their recipe. Now if I could only learn how to make sushi.
2 to 4 wild-caught tuna steaks
1/2 c EVOO
1/4 c balsamic vinegar
blue sesame seeds for dredging edges (or plain or roasted sesame seeds if you can’t find the blue)
chopped green onions
Marinate the steaks in olive oil and balsamic vinegar (minimum 2 hours, best all day). Remove from and discard marinade. Dredge the edges of the steaks in sesame seeds; then sear in a hot skillet for 3 minutes on each side. It’s great seared on a grill, too, although I might dispense with the sesame seed dredge, simply reserving some to sprinkle over when it comes off the grill. I then top with a nice mound of chopped green onions and serve. Voila! Nearly effortless gourmet.
I use OrGREENiC Kitchenware. (Not an affiliate link)
Photo unabashedly stolen from Gordon Ramsay. I don’t do TV, so I’ve never had the privilege. My girlfriends tell me he’s great. Find his blog at http://www.thegordonramsayblog.com