1 ½tablespoonsrice vinegarthey say not flavored, but I use flavored all the time so either or
2teaspoonssambal oelekSoutheast Asian chile sauce
1teaspoonDijon mustard
¼cupvegetable oilI use grapeseed oil
For the Wasabi Cream
2teaspoonswasabi powder
2tablespoonswater
¼cupsour creamGreek yogurt, or Mexican crema
For the Yellowtail
1 ½poundpiece of yellowtail tunaleft whole OR cut into 1 inch thick steaks (I liked using a whole tuna "roast" as it had less chance of cooking too quickly and becoming overdone, if you can't find one, use thick steaks and cook less time)
¼cuptoasted sesame seedswhite, black or a combination
1teaspoonvegetable oil
Salt and pepperto taste
Instructions
Prepare the Sabal Vinaigrette: Whisk the ingredients together until it is smooth. Season with a pinch of salt. Set-aside.
Prepare the Wasabi Cream: Whisk together the wasabi powder and water, when smooth, whisk in the sour cream. Season with a pinch of salt. Set-aside.
Prepare the Yellowtail: Pour the sesame seeds onto a plate. Season the fish with salt and freshly ground coarse pepper. Turn the fish in the sesame seeds until well covered; adding more seeds if necessary. (If you are using a whole "roast cut" of fish, then coat all sides, if using steaks coat only the top and bottom) Heat a heavy skillet over medium-high heat (cast iron works great here); when the pan is hot, add the fish, if using a whole roastlet it cook about 1 - 2 minutes, then turn, cook again for only 1 or 2 minutes, then turn again for another 1 - 2 minutes. If cooking steaks add the crusted steaks to the hot pan, cook 1 - 1 ½ minutes, turn, and cook 1 ½ minutes on the other side. Remove the fish and let it rest for 2 - 3 minutes. For the whole "roast" slice into ½ inch slices. For the steaks, slice, or don't. It's up to you how to present it.
To Serve: Place a bit of the Sambal Vinaigrette on to a plate, top with the fish, then drizzle with the wasabi cream and a little more of the vinaigrette.
Keyword ahi tuna, hamachi tuna, rare tuna with sauce