2 tablespoons plus 1 teaspoon extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon sesame seeds
One 8-ounce sushi-grade tuna fillet, cut 1/2 inch thick
4 large radishes, sliced paper thin
How to Make It
In a saucepan, combine the orange and lemon juices and boil over high heat until reduced to 1/3 cup, 7 minutes. Transfer to a bowl; let cool. Stir in the vinegar, soy, jalapeño and ginger. Whisk in the olive oil; season with salt and pepper.
In a small skillet, toast the sesame seeds over moderately high heat, shaking the pan until golden, 2 to 3 minutes.
Cut the tuna into 4 equal pieces. Place 1 piece of tuna between 2 sheets of plastic and pound to a 1/8-inch thickness. Remove the top sheet of plastic and invert the tuna onto a plate. Repeat with the remaining tuna.
Stir the dressing and spoon it over the tuna. Garnish with the radishes and sesame seeds and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.