Tuna steaks with black olives and sesame seeds

Tuna steaks with black olives and sesame seeds
  • 4 servings
  • 0:15 Preparation
  • 0:07 Cooking
  • 1:22 Total Time

Ingredients

Add all
  • marinade:

  • 1/4 cup
    (60 mL)

    rice vinegar

  • 1/4 cup
    (60 mL)

    soya sauce

  • 1/2 cup
    (125 mL)

    sake (or white wine)

  • 2 Tbsp.
    (30 mL)

    fresh ginger

  • 2 Tbsp.
    (30 mL)

    sugar

  • 2 Tbsp.
    (30 mL)

    sesame oil

  • 1/2 cup
    (125 mL)

    olive oil

  • Salt and pepper to taste

  • 4 x 5 oz
    (4 x 150 g)

    fresh tuna steaks 1 in. (2 cm) thick

  • 1/4 cup
    (60 mL)

    sesame seeds

  • 2 Tbsp.
    (30 mL)

    tapenade black olives

  • To taste, 1 lemon, quartered

Preparation

Mix together all marinade ingredients and put in the tuna steaks. Refrigerate 1 to 4 hours.

In a frying pan, toast the sesame seeds on low heat. Set aside. Remove the steaks from the marinade and brush them with the tapenade. Run then through the roasted sesame seeds.

On high, heat a frying pan with grooved bottom. Once the pan is very hot, seize the tuna steaks for a few minutes on each side (based on the desired degree of doneness).

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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