We are very fortunate to have great access to amazing fresh fish. We enjoy ahi tuna, and this recipe combines the fresh and amazing flavor of rare ahi tuna with the delicious depth of flavor of our homemade XO Sauce (you can access that recipe easily by clicking on that title). We enjoy this preparation of the ahi tuna with a nice cabbage salad -- XO Vinaigrette on a Chinese Salad (again you can access easily by clicking on that recipe title).
No special culinary equipment is needed for this wonderful main course.
2 6-ounce Ahi Tuna Steaks
2 tablespoons of Sesame Seeds
2 tablespoons XO Sauce (which you can access easily by clicking on that recipe title)
2 tablespoons of Cilantro, coarsely chopped
¼ teaspoon of Garlic Powder
¼ teaspoon of White Pepper
¼ teaspoon of fennel seed, ground down in a coffee grinder (Tip: we have a coffee bean grinder that we use solely for the purpose of grinding herbs; we wipe it out completely after each use.)
¼ teaspoon Anise Seed, ground down in a coffee grinder (Tip: we have a coffee bean grinder that we use solely for the purpose of grinding herbs.)
2 tablespoons of Vegetable Oil (or Canola Oil)
Combine the ground fennel seed and anise seeds with the garlic powder and white pepper. Sprinkle the herb mixture over both sides of the ahi tuna. Place the sesame seeds on a paper plate and press the ahi tuna steaks into the sesame seeds, so that they stick to the tuna. Heat a sauté pan and add the oil. Place the tuna into the pan and cook it for a few minutes on each side, depending upon how you like your tuna cooked.
We purchase sushi-grade tuna and we enjoy it rare. Once the tuna is cooked to your preference, place it on a plate and let it rest for about 5 minutes. Then slice it and sprinkle the XO sauce and the cilantro over the top and serve.