BACK

ahi tuna dinner

Ahi Tuna - Seared Salt and Pepper Ahi Tuna with Wasabi Vinaigrette - PoorMansGourmetwelcome to the p

Poor Man's Gourmet Kitchen

Updated on Jan 18,2023

Ahi Tuna - Seared Salt and Pepper Ahi Tuna with Wasabi Vinaigrette - PoorMansGourmet

welcome to the poor man's gourmet,kitchen where we share gourmet recipes,and a little bit you wonder now check,this out first thing you want to do is,mix our ingredients for our dry rub some,black pepper some kosher salt and some,pepper Rica,now for our vinaigrette we're going to,make some soy sauce with a little bit of,olive oil a little bit of apple cider,vinegar some sesame oil,lemon juice,and of course some wasabi paste,now once you got this mixed all together,you can go with it or you can balance,out that sour vinegar taste with a,little bit of honey,just make sure you give it a taste so,you know it's to your liking,now all we got to do is throw our dry,rub ingredients down on a plate,just give that plate a good shake I'll,spread out evenly for you,and here's the star of the show our ahi,tuna,just dab it with a towel make sure you,get all the wetness out so you can cover,it with olive oil this allows the olive,oil to stick a lot better gently massage,it in,rub it on all sides make sure it's,completely covered then you can come,back and start dipping it into dry rub,then once it's completely covered take,it to a hot pan on high heat start our,sear only takes about eight to ten,seconds for each side it can reach in,with your hand or you can use tongs and,just continue this process until you've,got all sides seared,now cutting the tuna could be quite,delicate you want to grip it firmly on,all sides and let the knife do its work,without a lot of pressure it's really,important to use a sharp knife when,you're doing this because you really,don't want to press through there and,destroy the tune as you're cutting it,but you're looking for about an eighth,and you slice,and once you cut through the last piece,you're ready to plate and you want to,keep this domino look to it so you run,your blade underneath the entire amount,of tuna and take it straight to the,plate,now I'm quite the perfectionist so I,want to adjust it make it just right for,my likings a little tweak here and there,and then we'll add our wasabi,vinaigrette,and there you have it seared ahi tuna,right here in the poor man's gourmet,kitchen thank you for watching and be,sure to stop by poor man's gourmet,kitchen com for more recipes and exact,ingredients

Let ALLEASYRECIPE's experts help you find all easy recipe on your daily cooking!

Find easy recipe (It's Free)
Healthier
More Variety
More delicious
3.5K Ratings

WHY YOU SHOULD CHOOSE ALLEASYRECIPE

ALLEASYRECIPE has the world's largest selection of easy recipe to choose from, and each recipe has a large number of cooking course, so you can choose recipe for your daily cooking or working without any hassle.

How to Cook Tuna Steak | Jamie Oliver

How to Cook Tuna Steak | Jamie Oliver

Lovely people, we're gonna do how to cook the Perfect Tuna Steak,Two very, very different tasting basic ways to cook a Tuna Steak,The pan seared is really delicious, more caramalised,the charred is much more nutty and its got that little bitter edge that works really will with,the lemon juice and the sweetness of the Tuna,I want to cook both, so you can make your own mind up,which, which one you think my fancy. Look at that, absolutely gorgeous!,this is from the Maldives it's line caught, so very sustainable,but it is important when we're buying fish, not just to buy the freshest,and the best, you do want to make sure that you're not wrecking the sea at the same time,In England we have MSC approved, which has a little logo that looks like that,but in every country it's slightly different so do a little bit of Google research ,and you'll find out,Get yourself a nice sharp, long knife. Thickness wise, if I was to cut it like this,It's just gonna cook so quickly it's gonna be overcooked,If you go to the Mediterranean ,Spain, Italy, France they never overcook their Tuna... they never do,You can have this raw, you can have this as a carpaccio, you can have it as a tartar,I wanna go for a minimum of a two centremetre thickness slice,So I'm gonna slice nice long movements, don't sort of jig it about,It's very easy to cut,What we're gonna do here is just put our steaks to the side and I'm going to do a little rub,It's very, very simple. I get a little teaspoon of coriander seeds,A good pinch of salt,Two of those...a pinch of fennel seeds, absolutely beautiful,and a seedy flavour. The coriander seeds are more sort of savoury... and pepper,So we're just gonna pound that up,Cracking it, smashing it,You don't have to get it super fine either,So it doesn't take much time to get to that, which is lovely,and if you taste it, it's just a lovely quite balanced seasoning,Just season the board...pick up your steak,and just plop it onto it like that,This kind of basic seasoning gives a little crust and flavouring to the Tuna which is just divine.,Very subtle. Now all I would do now is a tiny little massage up of olive oil,Just a little pat around the edges,Just like that,Here we have got a bunch of pans that are very hot. This is medium high,this is super high. They're both pre-heated.,I want it frying, I want it searing, I want it charring.. ok,So we aint mucking about. So first up I'm going to put the Tuna into the pan,Nice non-stick pan. Second up...,we're gonna go onto the griddle pan and just touch it and push it down so it's fully in contact,With the bars,A really important thing to mention here guys,always with a griddle pan never put oil in it... ever. Never, ever, ever.,Right? you want it screaming hot, you want it dry,If we look into the pans, you can see,the effect of the heat on the fish and you need to sort of recognise that, that is the speed,in which the heat is travelling through the fish,now remember we do not want to cook this,all the way through. So look it's had about a minute and a half...two minutes max,We're gonna go to the charred one first. Look at that, beautiful.,Back in the pan. Let's go over now to the other pan,Right now it's seared, we can just put a little oil in here,just to really get it absolutely gorgeous.,I've just done about a minute and a half on each side. This Tune is cooked. This is a nice opportunity,just to drizzle in good oil again. Any meat or fish that comes off the grill,or off the oven you know is gonna start to wanna really dry up,Ok so a little drizzle is always good. I'm letting this Tuna just rest for a minute,also I'm just gonna have a little lemon to protect the fish,and to season it as well,That, if you look into the heart of that. So we're just gonna tear it and I like to tear it, not slice it,That's what I would call perfect,I'm going to do exactly the same thing again with the seared one,We've got that lovely caramelised sort of cap and you get that from the contact of the pan,We're gonna tear that open again, absolutely gorgeous.,So there you go lovely people, two beautiful ways,to cook a Tuna steak.,Of course if you want to cook it more, please do,but I wouldn't advise. This Tuna is so gorgeous, is so meaty, it's so delicate,very delicious as well. I'm serving this today with a beautiful mixed tomato salad,If you want to know how to make the perfect tomato salad,Then just click on the link over here and you can go through to my new video,Take care guys, lots of love. Until next time,Bye!,Keep the comments coming in. We love reading your comments. If you like this video, then share this on your social media,because that's what it's all here for,and remember if you haven't subscribed, it's free, just press that button, go on, up there...press it! Yeah.

How to Cook Seared Tuna Steak - Episode 24

How to Cook Seared Tuna Steak - Episode 24

hey i'm ed tonight we're going to make a,seared tuna steak,so to prep our tuna steak very simple,just a little salt,a little pepper,and a little extra virgin olive oil,now the tuna steak is important i,specifically picked out a piece that was,thicker make it easier to cook so it,won't cook through all the way,and the other thing is you got to get,fresh tuna good quality tuna so almost,sushi great if you can get that,um sometimes you'll see frozen tuna do,not buy that it just does not come out,right because this is almost gonna be,like sushi we're just gonna brown the,front and the back,i know you see sometimes this recipe,with uh,like toasted sesame seeds on the front,and back i don't think you even need to,do that i i just,sear the top and the bottom in a very,hot pan,and then just slice it very thin across,the grain and you'll see how we serve it,in a minute but here we go so we're,going to just heat up a frying pan now i,did take this out a little bit earlier,so it's been out for about 15 minutes we,want it to heat up a little bit towards,room temperature because,if you put a cold piece of meat or fish,or chicken into a frying pan it just,seizes up and it makes it tougher also,makes it harder to to cook evenly if,it's very cold all the way through so,we're trying to bring it up to room,temperature maybe 15 20 30 minutes on a,plate depending on how thick it is so,i'm gonna get ready to put it in the pan,now,so here's our,frying pan preheated pretty hot now i,seasoned the tuna with some extra virgin,olive oil if you remember,but here i'm using a little bit of,vegetable just like a tablespoon and a,half two tablespoons depending on the,size of the pan,and you can actually you should be able,to see it shimmering it's quite hot but,not smoking yet,and we do that on purpose so that when,we put in the tuna,it should sizzle let's,there see,go,so,if we look at this carefully now we use,a non-stick pan for any kind of fish,because otherwise the proteins just,stick to the metal,you can see a little band of color where,it's cooking we want that to go maybe,maybe a quarter of the way up or less,and then we're going to flip it and then,cook it a quarter of the way through the,other way we want the middle to be raw,if you don't like sushi,do not eat,pan seared tuna because you're not gonna,like it,anyway let's let this go for just a few,seconds,i think i'm gonna leave the camera,rolling on this one because it's,actually so fast,so,just gonna check in that's probably been,a minute or so,usually i don't move around stuff in the,pan but i just want to see what it looks,like on the bottom,i think i'm going to flip it over now,it's about a minute and a half see,a little bit of browning,again the point of,like pants your tune is not to cook it,all the way through it's just to,sear the top and bottom,sear the salt and pepper and the,seasoning in there a little bit,and,and just let it cook a few millimeters,you know quarter of an inch through on,each side,and then when we cut it it's going to be,kind of like a like a sushi almost,let's switch to a clean plate here so,that in a minute this will be ready,too,so as you can see now we have i'm going,to move it a little bit so you can see,how,it,took through,about the same depth on both sides and,the band in the middle so in other words,is that a quarter of the way that way a,quarter way that way and half of it's,still raw ish in the middle,i'm gonna just take that out,put it on a plate,and we're just gonna let that sit and,rest for a couple minutes and then we'll,slice it up,right so our tune is cooked,we want to do now is slice it up and i,need a very sharp knife so i actually,sharpen it just before i slice it and,we're going to go there's the grain so,we're going to go across the grain and,very thin slices like this look at that,it's perfect,so all we do to serve this is put some,pieces on our plate here,and i put a little salad on the side and,i'm going to put in,one of our roasted end dyes,and to finish it,just a little bit of soy sauce right on,top,just like that,that's all you need seared tuna

FISH TUNA STEAK / FILIPINO STYLE

FISH TUNA STEAK / FILIPINO STYLE

hi guys welcome back my youtube channel,literalmente supposin anemometer II on,Naruto Anatomy on a asana pisarev at,health in the recipe ito I have tuna,fish stay Ilana bye guys and 20 ounces,or 50 grams Natuna and health benefits,benefits Neto I 70 calories zero carbs,13 grams protein at etapa guys Antonia I,2 grams la humanidad ai-chan Tara's,sabayon UFOs Peduto Nakata simple erotic,novel famine famous a new address,poquito illuminating the doline a,leguminous in a Pimenta adding tuna,Alana is si el Negrito,Parapan - I apologize,at Guy's and deepening so subscribe,stock in China please like share and,subscribe click the button below par,updated BIOS are in my videos panel more,info on the new law for the whole,details yume de cocoa and list of,ingredients at the end of this video,I am a cush man nothing Lagaan a scene,at pimenta is Nana Nana and poppy,frito-lay per unit ornament ITA's Diwali,at Ypres - nothing it ona,Copeland,kappa post a team on frito in our,antenna not in an attic Monica Ellen,Elizabeth Lulu toe,since repo knocking tuna calamansi,Shibuya Sawa,I mean by,soy sauce sempre oyster sauce a soup,aisle a tiempo para ello in an Abenaki,sauce alligator nap enhancer sauce,boy stur sauce,no one guitarra,so salud knocking on ISO file,add one cup water,at same people and our team calamansi,juice ah hello in not a little my own,McGee is anatomically a conical Timothy,Castro Valley,Padma amid nato-led Counahan sujes,kukuana fallen upon poppings mama,but that wasn't good,after a few seconds speeding up or,Nothing gilliguy and adding sauce,iron lung do nothing come along,Kumu new NATO lagina incoming fire,it's also written up in our team tuna,they are nothing below there a few,minutes,very neat Omaha window tuna I think,tuna fish steak thank you for watching

Seared Ahi Tuna Recipe

Seared Ahi Tuna Recipe

today we're making a seared ahi tuna,with a salad and a simple citrus,vinaigrette here's the simple,ingredients here is the star ahi tuna,could marbling right there very good,then we have a ponzu which is sorta,chena soy sauce in line sesame oil,wasabi paste you can get like this and,then you have white and black sesame,seeds and you're going to do that we're,gonna pair this ahi tuna with a salad,and citrus vinaigrette and lay it on top,of a spicy salsa I'll turn the music,here we go the first thing we got to do,is go ahead and put some wasabi paste,it's going to marinate the tuna so that,the seeds can also stick to it you're,gonna have the ponzu you can add the,sesame oil and then you're going to,whisk it together and add the tuna in,there let it sit for about 2-3 minutes,that's a beaut thing about cooking with,tuna it's instant you enjoy the music,that's why I like cooking and this song,is actually an oldie but goodie but,Kevin's killing it on the song now you,got to heat up the pan you put a little,bit of olive oil in there,just to get it going you're gonna go,ahead and coat the ahi tuna on all four,sides and even the sides tuna you can,eat like sashimi remember you're just,gonna go ahead and sear it,I just love that searing sound remember,when you're at home cook with music when,you're watching all my shows that's why,I always put music that's what makes me,happy that's what's gonna make you happy,cooking at home but at home it's your,restaurant,it's your lounge por ciento musica,episode and you can smell it so,delicious,then you're going to turn it over,remember it's just like sashimi so,you're literally only putting it one,minute on the first side as I mentioned,earlier and then about 30 to 40 seconds,each additional side and you're done now,just take it out there rest right there,and now what you're gonna do is the,sauce tomjohn paste now this sauce is,very practical you can put it on a fish,chicken garnish potatoes you're gonna,see in a lot of my episodes so some,mayonnaise you're going to lighten up,the sauce by putting a half of a line,some sesame oil and remember when you're,plating it's all about presentation you,eat with your eyes at first sight this,sauce will turn into a bright orange it,contrasts well with any kind of plate,and remember just because you're cooking,at home doesn't mean you can't make it,sexy look at the sauce you're going to,stir it you're going to puree it all in,it's a good balance to the tuna meat,rather salad right here,a little bit of lime this is one of my,favorite salads very simple vinaigrette,citrus lime good olive oil some salt,remember you want to dress it not drench,the salad so you've got the tuna with,the side of a salad with citrus and now,we're almost ready to plate and now,you're gonna grab a tuna sharp knife cut,right through it as you can see right,there seared around the edges a,beautiful medium-rare just like at the,restaurant,remember grab a big white plate it's all,about presentation you're gonna grab the,salsa or the sauce and you're gonna put,like a little brush style right there,you've got a white plate you've got,orange now you're gonna go ahead and lay,the tuna you see that it's medium-rare,right red in the middle,you're gonna then pair it up with a,salad to go on the side you're covering,all those colors you know you get fancy,you see me putting a little drops there,and there you have it just because we're,at home doesn't mean it can't be fancy,and looking good,you saw that I cook it at home I hope,that you liked this episode yet the la,próxima but remember siempre cocina con,música y pasión,you

FAST & EASY Weeknight Meal | Seared Ahi Tuna Bowl

FAST & EASY Weeknight Meal | Seared Ahi Tuna Bowl

so you want to make a delicious healthy,dinner you just don't have enough time,well here comes my seared ahi tuna Bowl,this is a delicious meal I'm going to,show you every single step complete with,rice a really delicious and easy,cucumber salad you can do a lot of these,steps in advance and it's really only,going to take a couple minutes to sear,that tuna this is a delicious light and,healthy meal and like I said before it's,super duper fast check out the,description box below for the full,ingredient list but enough talking let's,get cooking,if we're going to get dinner on the,table in 30 minutes the thing that's,going to take the longest is going to be,making this rice so we're going to use,this long grain white rice the,appropriate amount of water according to,the package directions a little bit of,oil and a pinch of salt make sure that,you're salting your rice and you're,getting it on early because salting your,rice is going to give it good seasoning,and we want to let this rice Steam for,about 10 minutes after it's done cooking,we're gonna throw that in a stove bring,that up to a simmer and let that go for,about 15 minutes so now let's make our,sauce so the base of our sauce is going,to be some light sodium soy sauce and,we're going to throw in some rice wine,vinegar,along with a little sesame oil,and this not only is going to be the,dressing for a cucumber salad it's also,going to be poured on a top of the fish,very multi-purpose sauce and here is,some hoisin sauce that's going to add a,little bit of sweetness and that nice,authentic Asian flavor,this stuff's great I love keeping Asian,ingredients on hand at all times,talking about Asian ingredients here is,this oyster sauce,so oyster sauce super duper delicious,really really Savory a really nice,ingredient just hard to get out of the,bottle here's another awesome Asian,store ingredient so this is that garlic,chili paste I found this just right in,my Supermarket so I love to see that,supermarkets are carrying ingredients,that you'd only find in the Asian,grocery store,this stuff's great nice garlicky flavor,a little sweet little heat and now we're,talking about some sweet we're gonna add,a little maple syrup shout out to Brad's,maple syrup,and also a pinch of salt I want to,season a little bit of everything,now we're gonna mix this until all of,those syrupy and liquid ingredients have,all come together and they're all,dissolved,the consistency of this should be a,little thin we don't want a thick sauce,here we want this to run because it,wants to be like a good dressing for,that salad so we're going to put this in,a little container and we're gonna throw,this in the fridge while we make our,cucumber salad,welcome to the mandolin this is a nice,little cheap mandolin that I've had for,years but I really love it and it makes,recipes like this so easy so what we're,going to do is we're gonna slice off,just that little tip of the cucumber and,now we're just gonna run the Cucumber,over the thickest setting on this,mandolin and making slicing really easy,like you could do this work with a knife,but it will take forever and it won't be,as consistent you can see how quick I,knocked out that cucumber and just make,sure that you watch your fingertips at,the end now we're gonna do the same,thing with the rest of these cucumbers,until they're all thinly sliced,next ingredient going in there is going,to be this red onion so we're gonna clip,both ends off of it we're gonna cut this,onion in half and we're gonna take off,just that outer skin until we expose,like the nice layers of the onion,once that onion is all cleaned up we're,gonna go back to the mandolin on the,same setting and look how easy this,slicing is I'm really making sure that,I'm not going to get my fingertips,caught in there this thing will take a,fingertip right out make sure you got,the Band-Aids ready and I like on the,onions to flip them side to side to make,sure that you're getting a nice even cut,and we're also going to do the same,thing with a carrot but we're going to,use another kitchen tool we're going to,use our box Shredder when I use a box,Shredder I want to shred right into the,bowl I'm going to put the edge of the,Box Shredder right on top of the bowl to,give it like a little bit of solid and,I'm going to push it right up against my,chest and I'm going to keep that in,there and Shred right into the bowl the,less things that we can dirty the better,when you're shredding carrots shredded,carrots can get everywhere so we're,going to run that right to the nub and,this is all nice and clean and in a bowl,we're also going to get the Ragged ends,off of these scallions or green onions,whatever you want to call them and once,we get those cleaned up we're going to,slice these nice and thin we're just,going to put the greens in we're going,to save the whites for other things like,my roasted chicken recipe I'll throw a,link to that right above,so we're going to slice these really,thin,and we're goin

GARLIC BUTTER TUNA STEAK | TUNA STEAK RECIPE | TUNA RECIPE || FRUGALLYT

GARLIC BUTTER TUNA STEAK | TUNA STEAK RECIPE | TUNA RECIPE || FRUGALLYT

welcome back to my channel guys so today,i'll be doing some garlic butter tuna,sticks,i purchased these tuna sticks from bj's,and we are gonna go,right ahead with the video first here i,have,salt pepper garlic powder and,all-purpose seasoning,i will also be using some olive oil,and here are my three pieces of tuna,steaks,i'm trying to make the video as simple,as possible without too many ingredients,and still taste good,so let's get right in,so first i mix the dry seasonings,together,and we are going to start just drizzling,it all over,and now i'm just going to be using my,hand and just spreading those seasonings,all over that layer and flipping it over,so i could do the same to the next side,and next i'm going in with a little bit,of olive oil just drizzle,and spread that on as well,on both sides,foreign,so my fish is all seasoned and for,cooking i'm going to be using my,favorites,my cast iron skillet see you guys at the,stove,so i am using my gorilla cast iron,skillet,because i love to see the grill marks on,there now i,put in extra virgin olive oil my heat,is on medium i am going to,cook it for about five to six minutes,on each side or until i feel that it is,fully cooked all through,so about four minutes into it cooking,ooh,beautiful i am going to turn it like a,45 degree,angle because i like those crisscross,grill marks,just so i could get that and allow it to,continue,to cook for the rest of that five to six,minutes,and now it's time to flip them over,oh so beautiful this is the grill marks,i was talking about when i,twisted the 45 degree angle,and i'm going to allow it to cook for 5,minutes,this time on that side,and now i'm going in with some butter,and next we're going in with that garlic,and it's three garlic cloves that i have,chopped,i'm gonna spread that garlic all over,and next i'm going to squeeze half of a,lemon,into there as well,lemon and fish just goes together i just,love the combination,and because sometimes tuna tends to dry,out,i am going to take some of that sauce,that was formed from the butter and the,olive oil and the lemon,and the garlic and i'm going to just,pour it slightly over,the tuna sticks just so you can keep it,moist,and now i'm just gonna build the,aromatics i went in with a little bit,more butter,and now i'm going in with some thyme,and to top it all off i'm going in with,some parsley that i chopped fresh,parsley,if you have dried parsley you can use,that as well,if you have rosemary you can use that as,well you can use,whatever herb that you have that you're,comfortable with,to top this dish all off,and this is how my tuna steaks are,looking,oh so good i added some lemon slices,towards the end,thanks again so much for watching i'm on,the road to 10k,if you haven't subscribed as yet and you,like my content please do,watch my ads because that helps and,remember have a good day on purpose,bye

seared ahi tuna steaks

seared ahi tuna steaks

hey hey welcome back to my kitchen my,name is shanae and today i'm so excited,to share with you how to make seared ahi,tuna not just regular hey tuna though,we're going to crust them with toasted,sesame seeds it creates such an amazing,nutty crust and in contrast with soft,and buttery steaks they're so delicious,and also we're going to make very simple,very delicious dipping sauce to go along,with it and it's just amazing it takes,less than 15 minutes to make so let's,get started well first we'll start with,dipping sauce and for the dipping sauce,we'll need soy sauce cilantro toasted,sesame oil a little bit brown sugar and,a little bit water garlic and grated,ginger and for the steaks we need aji,tuna toasted sesame seeds a little bit,oil i recommend using avocado oil or,regular olive oil and salt and pepper so,let's talk a little bit about the tuna,i'm using frozen ahe tuna that came in,individual vacuum sealed packaging and,it's totally okay to eat them rare just,make sure to get it from reliable good,source there are two main dangers when,it comes to consuming raw fish one is,parasites and two is bacteria parasites,are generally killed by cooking or,freezing and that's why any sushi great,fish actually frozen right away on the,boat fresh when they are caught any,sushi great fish that you consume at the,sushi restaurants and whatnot they're,all been frozen just so you know and,actually that's a good thing so it's,okay to use frozen fish for sushi and,for seared ahi tuna the second danger is,bacteria and to prevent the bacteria you,want to handle the fish properly you,don't want to thaw your fish at room,temperature for too long or keep it in,the fridge for too long or whatnot i,recommend thawing it overnight in the,fridge just simply transfer from the,freezer into the fridge and the next day,it will be nice and,defrosted the quicker way to defrost the,fish is to put it in a bowl with cold,water and change it every five minutes,or so and it will take about half an,hour so first we'll start with making,the dip combine all the ingredients in a,cup like so,sesame oil is a must for this recipe it,complements the sesame crusted tuna,really beautifully and adds amazing,flavor and fresh,cilantro adds amazing flavor too but if,you don't like cilantro you can also use,some scallions just simple green onions,and this dipping sauce is so delicious,we'll just mix it up and then set it,aside for now,and then we'll use half of the dipping,sauce at the end of the cooking the fish,so keep it handy dry the steaks,with paper towel to absorb any liquid,and now a little salt and pepper,salt and pepper on both sides,and have your sesame seeds on a flat big,plate like this and we're going to place,our steaks,and gently press it on so that seeds,adhere to the steaks,and meanwhile heat your skillet on,medium high we need to make sure your,skillet is nice and hot before we drop,our steaks in,so once the skillet nice and hot add oil,and we also need to heat the oil nicely,i think it's perfect and we'll drop our,steaks in,i like to cook two at a time,it literally takes a minute per side,already smells so good,and once you see the sesame seed getting,nice and golden go ahead and flip it,over,looking perfect,and then don't forget the five,i'll take it out for now and then i'll,do the next two sticks and then i'll,show you the final touch okay my sticks,are pretty much done,and in the final 30 seconds i like to,put everything in,and add a little bit of your dipping,sauce,perfect,take the amount,so let's go ahead and cut into one of,the steaks and taste test them,look at that it looks so pretty darn,good perfectly pink inside beautiful,crust this is exactly how you want your,seared tuna so let's give it a try,this dipping sauce is so good though,smells so good because of the sesame oil,um,perfect,you can serve it as an appetizer for any,dinner parties or you can also serve it,with steamed rice and miso soup for any,weeknight it's such an easy super quick,dinner you will love it and your kids,will love it everybody will love it let,me know in the comments below if you,give it a try and leave a comment on my,blog post as well i really appreciate it,have a great day bye