About this recipe:I had this at a sushi bar and wanted to recreate it for a party. Don't over cook the tuna - it's best that it's rare inside.... just like you eat it in sushi restaurants.
100g sesame seeds
1/2 teaspoon salt
1 teaspoon white pepper
1 teaspoon onion granules
1 tablespoon wasabi powder
1 teaspoon coarse sea salt
125g plain flour
2 fresh tuna steaks
2 tablespoons vegetable oil
For the Soy Miso dressing
1 packet Japanese miso soup mix
1 tablespoon soy sauce (reduced salt is best)
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Method Prep:20min › Cook:4min › Ready in:24min
In a shallow bowl, mix together 1/2 of sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, salt and flour; set aside. In a separate bowl, mix together the eggs and milk.
Dip tuna steaks in the egg mixture, then dredge in the flour mixture until well coated on both sides. Press on as many extra sesame seeds as possible, so it is well coated. Heat the vegetable oil in a large heavy frying pan over medium-high heat. Fry tuna steaks for 2 minutes per side, and immediately remove from heat. The inside of the fish should still be medium rare.
To make the soy miso dressing: mix together the miso soup mix and soy sauce. Heat in a small saucepan or microwave, and drizzle over steaks.