Sesame Crusted Tuna with Orange Miso Sauce
This outstanding cocktail recipe makes about 48 pieces and is very easy to do. Adapted from Bon Appetit magazine.
1 cup mayonnaise
2 Tbs frozen orange juice concentrate, thawed
1 Tbs miso paste
1 Tbs sesame oil
1 tsp grated peeled fresh ginger
1/2 tsp grated orange peel
1 1/2 pounds tuna filet, cut into 3/4 inch cubes (about 48 pieces)
2 Tbs vegetable oil
5 Tbs sesame seeds (white and/or black)
Whisk first 6 ingredients in medium bowl to blend well. Season orange-miso sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
Line large baking sheet with foil. Place tuna and vegetable oil in large bowl. Sprinkle tuna with salt and pepper. Place sesame seeds on small plate. Coat surface of each tuna piece with sesame seeds. Arrange tuna, sesame-coated side up, in single layer on prepared baking sheet. (Can be made 6 hours ahead. Cover; chill.)
Preheat oven to 400F. Bake tuna uncovered until just cooked through, about 5 minutes; transfer to platter. Skewer each piece with toothpick. Serve warm, passing orange-miso sauce.
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