Pan-Seared Tuna with Suri Daikon Recipe

Ingredients:

• 4 teaspoons soy sauce
• 4 inches daikon radish, peeled and finely grated
• 2 tablespoons vegetable oil
• 1/3 cup black sesame seeds
• Kosher salt, to taste
• 1/3 cup white sesame seeds
• 2 ahi or yellowfin tuna steaks, 1 - 1 1/ inches thick
• 2 teaspoons fresh lemon juice

Directions:

1. Season tuna all over with salt.
2. Combine both types of sesame seeds in a shallow dish. Press steaks into seeds so that they stick to the tuna and cover them all over. Set aside.
3. Place a cast iron or other large, heavy skillet over high heat for a couple of minutes. Allow the pan to get very hot. This is important so that the fish will not overcook.
4. Add oil. Carefully lay steaks in pan. Press down on fish to ensure full surface contact. Cook 1 minute. Flip and cook 1 minute on second side, again pressing down to make sure the fish has good contact with the pan. Use tongs to turn fish to sear edges and ends.
5. Transfer to a cutting board. Slice thin. Arrange on 4 plates.
6. In a small bowl, combine grated daikon, soy sauce and lemon juice. To enjoy: Place a bit of the daikon on each bite of fish and rice.
7. Cook’s Tip:
8. Seared tuna may be prepared in advance and kept refrigerated. It is delicious served either hot or cold.
9. Many claim that the best way to grate daikon is slowly, in a circular motion. This method ensures you are grating against the grain of the vegetable, resulting in an smoother texture. However, it should always be grated fresh. Day-old grated daikon will often have a sulfery, unpleasant aroma.