Roasted Sesame Seed-Crusted Tuna with a Balsamic Drizzle

A tuna steak and a salad? Seventy bucks. Welcome to Los Angeles.—Mark Zupan

Well, in eastern Kentucky, you can buy a pack of three frozen tuna steaks at Kroger for $5.99.

I’m no expert but if I can fix two tuna steaks for Mrs. Big Surf and myself for about $4.00 and it tastes as good as any I can get in a restaurant this side of the Sierra Madres, then I am a happy man and I would say to all of you LA diners, “Sorry, Charlie.”

I got the inspiration for this seared tuna by watching a Gordon Ramsay video. He fixed an incredible looking dish by encrusting the tuna in sesame seeds. I didn’t have the time or the stamina on a Wednesday night to try to tackle all he did with his tuna steak meal, so I took a different route.

I started with reducing balsamic vinegar. Then I roasted the sesame seeds. In the meantime, the tuna steaks marinated in some Ponzu sauce. After salting and peppering the tuna steaks, I rolled them in the roasted sesame seeds. I seared them for a few minutes on each side to have a rare cook. I then drizzled the balsamic reduction over the tuna steaks and asparagus to finish the meal. It was soooo simple and soooo cheap and soooo healthy and according to Mark Zupan, I saved about $136.00.

I think this Mediterranean diet may work out after all.

Look who’s the big boy, being fiscally responsible.

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