There's no need to toast the sesame seeds before rubbing them on the tuna because they brown in the skillet while the tuna cooks. Serve this entreé with steamed snow peas or broccoli.
1 cup water
1/2 teaspoon salt, divided
2/3 cup uncooked couscous
1/4 cup sesame seeds
1 tablespoon all-purpose flour
1/4 teaspoon black pepper
4 (6-ounce) Bluefin tuna steaks (about 3/4 inch thick)
1/2 cup fresh orange juice (about 2 oranges)
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
1/2 teaspoon bottled minced fresh ginger
1/2 teaspoon bottled minced garlic
1 tablespoon water
2 teaspoons cornstarch
How to Make It
Bring 1 cup water and 1/4 teaspoon salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
While the couscous stands, heat a large nonstick skillet coated with cooking spray over medium-high heat. Combine the sesame seeds, flour, 1/4 teaspoon of salt, and black pepper. Dredge both sides of tuna steaks in the sesame seed mixture. Add the fish to pan, and cook 4 minutes on each side or until desired degree of doneness. Remove the fish from pan, and keep warm.
While the fish cooks, combine the orange juice and the next 5 ingredients (orange juice through garlic) in a small saucepan, and bring to a boil over medium-high heat. Combine 1 tablespoon water and cornstarch, stirring with a whisk until smooth. Add the cornstarch mixture to the pan, and cook for 2 minutes or until the sauce is thickened, stirring frequently. Serve the fish with the couscous and sauce.
I didn't have dark sesame oil so I used regular and like another reviewer I used orange juice out of the carton but neither substitution effected the end result which was a delicious dish. Served this over orzo pilaf and with asparagus.
This was a special recipe for us as we usually grill our tuna. I was going to use the grill pan until I stumbled on this recipe. What a treat! The crust was crispy and the seeds did brown well. I used orange juice from the container and it worked just fine. We served it with haricot verts and baked potato. Will do this one again...and again...
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