DIPPING SAUCE FOR TUNA STEAKS RECIPES

Steps:

• 1) Salt and pepper tuna steaks. Dredge tuna on both sides with the black and white sesame seeds and briefly set aside. Heat a black, cast-iron skillet over high heat until skillet is almost smoking.
• Add tuna and cook one minute or so on each side for rare, 2 - 3 minutes for medium rare. Remove tuna from the skillet, let rest for a few minutes before serving. Serves 2. Serve with wasabi aioli dipping sauce if desired.
• 2) Mix the wasabi powder with cold water in a small bowl and set aside for about 30 minutes. Add wasabi powder to mayonnaise, then mix in remaining ingredients and blend well. Refrigerate sauce for thirty minutes for flavors to marry. Serve cold.
• 3) Heat about a tablespoon of peanut or canola oil in a 10? non-stick skillet over medium-high heat and sauté red bell pepper strips and snow peas two to three minutes until beginning to brown but still crisp tender. Season with salt and pepper, remove from skillet and set aside.
• Place thinly sliced cabbage in a large bowl, add scallion, vinegar, soy sauce and dark sesame oil and toss to blend. Season with salt and pepper to taste. Add reserved pepper and snow peas and check for seasonings. Serves 2
• 4) Cut tuna into small cubes. Combine the tuna of hot sauce, such as Tabasco, a squeeze or two of fresh lime juice, virgin olive oil, Kosher salt to taste, and a tablespoon of minced fresh chives. Garnish with a chive blossom. Serve at once on neutral tasting cracker such as Carr?s or Stoned Wheat Thins or on thin slices of a toasted French baguette. Serves 4 as an appetizer.

Steps:

• In a small bowl, whisk the first five ingredients; set aside. Spritz tuna with cooking spray. Sprinkle with sesame seeds, salt and pepper. In a large nonstick skillet, brown tuna on all sides in batches until medium-rare or slightly pink in the center; remove from the skillet., On each of 30 wooden appetizer skewers, thread one tuna cube. Arrange on a serving platter. Garnish with onions. Serve with sauce.