Bon Appetit/May 2006

Sesame-Crusted Tuna Tartare with Papaya Cream
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10


INGREDIENTS:
2/3 cup extra-virgin olive oil plus additional for frying 1/3 cup soy sauce 1/3 cup teriyaki sauce
1/3 cup honey 3 tablespoons unseasoned rice vinegar 2-1/2 tablespoons lemon juice, divided
1 teaspoon Asian sesame oil 3 8 to 10-ounce tuna steaks 1/2 cup chilled whipping cream
1/2 cup mashed papaya (from 1 large) 1/2 cup sesame seeds



1 Whisk 2/3 cup oil, soy sauce, teriyaki sauce, honey, vinegar, 2 tablespoons lemon juice, and sesame oil in 8x8x2-inch glass dish to blend. Add fish and turn to coat. Chill overnight.
2 Whisk cream and 1/2 tablespoon lemon juice in bowl until peaks form; fold in mashed papaya. Season with salt and pepper. Chill until ready to use.
3 Heat heavy large skillet over high heat; brush with olive oil. Remove fish from marinade, add to skillet, and sear until dark brown, about 1-1/2 minutes per side. Transfer to work surface.
4 Place sesame seeds in small bowl. Cut each fish steak into 3/4-inch cubes. Spear each cube with toothpick and dip into sesame seeds. Place cubes and bowl of papaya cream on tray and serve.

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