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Sesame and Coriander Crusted Tuna with Avocado, Enoki Mushrooms, and Citrus-Soy Vinaigrette
Serves 4 people
16 oz. Center cut tuna loin
1 avocado, peeled, split, and sliced cross-wise
1 package Enoki mushrooms
For the crust:
2 oz. Black sesame seeds
2 oz. White sesame seeds
1/2 oz. Ground coriander
For the vinaigrette:
2 oz. Soy sauce
Juice of 1 lemon Juice or 1 lime
Several drops sesame oil
1 T chopped cilantro
1 t minced ginger
3 oz. Olive oil
Mix all vinaigrette ingredients together in a bowl except for the oil. Once combined, slowly whisk in the oil.
To sear the tuna: Season the fish with salt and pepper. Mix sesame seeds and the coriander and roll the tuna in the mix, until it is completely crusted. Sear quickly with oil in a hot pan. Tuna should be rare, but can be cooked more if desired.
To plate: Slice tuna 1/4 inch thick. Layer the tuna, avocado, and mushrooms in the center of a plate, and drizzle 1 oz. of vinaigrette over the fish.