Lean Tuna Sesame Steak
The aroma of sesame seeds and garlic matches well with "KOMBU TSUYU". Enjoy the dish either warm or cold.
PREPARATION
- Tear watercress into pieces using hands. Slice onion thin. Refresh both watercress and onion in cold water and drain. Slice garlic.
- Coat tuna with "KOMBU TSUYU" (2 tablespoons) and vegetable oil (2 teaspoons), and refrigerate for 10 minutes.
- Mix white and black sesame seeds on a tray and spread them out. Cover the tuna refrigerated in STEP2 with the sesame seeds in a tray.
- Put the sliced garlic from STEP1 and vegetable oil (1 teaspoon) to a frying pan over medium heat. When you smell the garlic cooking, add STEP3 and sauté. Cook for 1 minute on each side. Place the tuna on a cutting board. Wait for 1-2 minutes, and cut into proper size. Dish up with garlic and vegetables as a side, and dress with "KOMBU TSUYU".
| Servings | 4 servings |
|---|---|
| Cooking Time | 15 |
| Calories (1 serving) | 169 Calories |
| Sodium (1 serving) | 0.9 g |
Ingredients
250g Lean tuna
2 tablespoons White sesame seeds
1 teaspoon Black sesame seeds
2 cloves Garlic
2 or more tablespoons KOMBU TSUYU
3 teaspoons Vegetable oil
Side
30g Watercress
1/4 pcs Onion
PREPARATION
- Tear watercress into pieces using hands. Slice onion thin. Refresh both watercress and onion in cold water and drain. Slice garlic.
- Coat tuna with "KOMBU TSUYU" (2 tablespoons) and vegetable oil (2 teaspoons), and refrigerate for 10 minutes.
- Mix white and black sesame seeds on a tray and spread them out. Cover the tuna refrigerated in STEP2 with the sesame seeds in a tray.
- Put the sliced garlic from STEP1 and vegetable oil (1 teaspoon) to a frying pan over medium heat. When you smell the garlic cooking, add STEP3 and sauté. Cook for 1 minute on each side. Place the tuna on a cutting board. Wait for 1-2 minutes, and cut into proper size. Dish up with garlic and vegetables as a side, and dress with "KOMBU TSUYU".
