Nov 17, 2010
Excellent! This is a high-end gourmet quality feast. But, the directions need tweaking. I made this last nite for 2 girlfriends. I made the sause: used 6 tble. lite mayo, 2 teas. of wasabi, 1 tble. soya, I didn't use any other spice, mixed all well, reserve in small bowl. I marinated the filets in 1 tble. soya and 1 tble. rice vinegar, both sides, brushed mayo mixture on top, flipped over and brushed mayo on other side, covered and refrigerated for 30 min. No longer. Toasted seasame seeds, 8 tble. set aside on a small plate. To cook fish, I heated no-stick pan sprayed with baking spray on medium meat. Place fish filet, one at a time on seasames to coat, brushed with the mayo on other side and coated that side. Then into the pan. We like tuna med. rare so I cooked for 2 min. per side, for fish that was 1 1/2 inches thick. When fish is done put on serving plate. In same pan, I added leftover mayo mixture, there is lots, as I just brushed on to marinate (both sides) before marinating. I quickly heated reserved up and spread 1 tble. of this to top side of cooked tuna, and served immediately. The sesame seeds browned beautifly and stayed on fish. I would also like to try this using a good quality balsamic vinegar instead of the rice vinegar.
—mik
