We tend to eat quite a bit of fish. If you shop carefully, you can find “specials” for fresh fish. Personally, I prefer the delicious taste of fresh fish, but will occasionally opt for a marinated fish to break up my routine.
Found below is a delicious recipe for a sesame-crusted tuna that recently appeared in the New York Times. It served as a great opportunity to showcase our delicious IGP certified balsamic vinegar of Modena, Italy.
Sesame Crust Tuna with Balsamic Glaze
- 4 Tablespoons balsamic vinegar
- 2 green onions white and light-green part, finely chopped
- 2 Tablespoons coarsely grated ginger
- 1 ½ pounds thick tuna steak
- 4 tablespoons sesame seeds
- 1 tablespoon oil
- Mix vinegar and 2 Tablespoons water with green onion and ginger in a bowl. Place tuna in mixture, and marinate about an hour.
- To cook, remove tuna from marinade; set marinade aside. Press sesame seeds into both sides of tuna. Heat nonstick pan to medium, and add oil. Quickly sear tuna on both sides, just a couple of minutes — seeds brown quickly. Remove tuna from pan, pour in reserved marinade, and bring to a boil. Pour over tuna, and serve.