Sesame Seed Crusted Ahi Tuna with Gochujang Miso Aioli
Sesame Seed Crusted Ahi Tuna with Gochujang Miso Aioli
Ingredients
For the Gochujang Miso Aioli
- 2 egg yolks
- 3 garlic cloves, peeled
- 1 tablespoon gochujang paste
- 1 teaspoon miso paste
- 1/2 cup neutral oil, or as needed for emulsification
For the Crispy Shallots
- 2 shallots, thinly sliced
- 1 cup oil, for frying
- 1/4 teaspoon salt, or to taste
For the Sesame Seed Crusted Ahi Tuna
- 4 ahi tuna steaks, about 1-inch thick
- 1/4 cup all-purpose flour
- 1/4 cup brown sesame seeds
- 1/4 cup black sesame seeds
- 1/4 cup panko breadcrumbs
- 1 egg, beaten (for egg wash)
- 2 tablespoons oil, for searing
For Serving
- 8 slices milk bread
- 2 tablespoons oil, for frying milk bread
- 2 tablespoons green onions, thinly sliced
- 1 yay area slapper, for garnish
Instructions
- 1
To prepare the Gochujang Miso Aioli: In a food processor, combine the 2 egg yolks, 3 peeled garlic cloves, 1 tablespoon of gochujang paste, and 1 teaspoon of miso paste. With the food processor running, slowly drizzle in the 1/2 cup of neutral oil until the mixture is smooth, creamy, and emulsified into a thick aioli. Set aside.
⏱️ 5 min
- 2
To prepare the Crispy Shallots: Heat 1 cup of oil in a small saucepan or deep skillet over medium-high heat until hot (about 350°F / 175°C). Add the thinly sliced shallots and fry, stirring occasionally, until they turn golden brown and become crispy, about 3-5 minutes. Be careful not to burn them. Using a slotted spoon or spider, remove the crispy shallots and transfer them to a plate lined with paper towels to drain excess oil. Season immediately with 1/4 teaspoon of salt.
⏱️ 10 min•🌡️ 350
- 3
To prepare the Sesame Seed Crusted Ahi Tuna: In a shallow dish, combine the 1/4 cup brown sesame seeds, 1/4 cup black sesame seeds, and 1/4 cup panko breadcrumbs. In another shallow dish, place the 1/4 cup all-purpose flour. In a third shallow dish, whisk the 1 beaten egg to create an egg wash.
⏱️ 5 min
- 4
Dredge each ahi tuna steak in the flour, ensuring all sides are lightly coated. Shake off any excess flour. Next, dip the floured tuna steak into the egg wash, allowing any excess to drip off. Finally, roll the coated tuna steak in the sesame seed and panko mixture, pressing gently to ensure an even and thorough coating on all sides.
⏱️ 5 min
- 5
Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the crusted tuna steaks in the hot skillet. Sear for 1-2 minutes per side for rare to medium-rare, or longer for desired doneness. Ahi tuna is best served rare in the center. Remove from the skillet and let rest for a minute.
⏱️ 5 min
- 6
While the tuna rests, heat 2 tablespoons of oil in the same skillet (or a clean one) over medium heat. Add the milk bread slices and fry until golden brown and crispy on both sides, about 1-2 minutes per side. Remove and set aside.
⏱️ 5 min
- 7
To assemble: Slice the seared ahi tuna into thick pieces. Spread a generous amount of the gochujang miso aioli on the fried milk bread. Top with the sliced ahi tuna. Garnish with a sprinkle of crispy shallots, thinly sliced green onions, and a 'yay area slapper' (if using). Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sesame Seed Crusted Ahi Tuna with Gochujang Miso Aioli
For the Gochujang Miso Aioli
- 2 egg yolks
- 3 garlic cloves, peeled
- 1 tablespoon gochujang paste
- 1 teaspoon miso paste
- 1/2 cup neutral oil, or as needed for emulsification
For the Crispy Shallots
- 2 shallots, thinly sliced
- 1 cup oil, for frying
- 1/4 teaspoon salt, or to taste
For the Sesame Seed Crusted Ahi Tuna
- 4 ahi tuna steaks, about 1-inch thick
- 1/4 cup all-purpose flour
- 1/4 cup brown sesame seeds
- 1/4 cup black sesame seeds
- 1/4 cup panko breadcrumbs
- 1 egg, beaten (for egg wash)
- 2 tablespoons oil, for searing
For Serving
- 8 slices milk bread
- 2 tablespoons oil, for frying milk bread
- 2 tablespoons green onions, thinly sliced
- 1 yay area slapper, for garnish
Instructions
- 1
To prepare the Gochujang Miso Aioli: In a food processor, combine the 2 egg yolks, 3 peeled garlic cloves, 1 tablespoon of gochujang paste, and 1 teaspoon of miso paste. With the food processor running, slowly drizzle in the 1/2 cup of neutral oil until the mixture is smooth, creamy, and emulsified into a thick aioli. Set aside.
⏱️ 5 min - 2
To prepare the Crispy Shallots: Heat 1 cup of oil in a small saucepan or deep skillet over medium-high heat until hot (about 350°F / 175°C). Add the thinly sliced shallots and fry, stirring occasionally, until they turn golden brown and become crispy, about 3-5 minutes. Be careful not to burn them. Using a slotted spoon or spider, remove the crispy shallots and transfer them to a plate lined with paper towels to drain excess oil. Season immediately with 1/4 teaspoon of salt.
⏱️ 10 min•🌡️ 350 - 3
To prepare the Sesame Seed Crusted Ahi Tuna: In a shallow dish, combine the 1/4 cup brown sesame seeds, 1/4 cup black sesame seeds, and 1/4 cup panko breadcrumbs. In another shallow dish, place the 1/4 cup all-purpose flour. In a third shallow dish, whisk the 1 beaten egg to create an egg wash.
⏱️ 5 min - 4
Dredge each ahi tuna steak in the flour, ensuring all sides are lightly coated. Shake off any excess flour. Next, dip the floured tuna steak into the egg wash, allowing any excess to drip off. Finally, roll the coated tuna steak in the sesame seed and panko mixture, pressing gently to ensure an even and thorough coating on all sides.
⏱️ 5 min - 5
Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the crusted tuna steaks in the hot skillet. Sear for 1-2 minutes per side for rare to medium-rare, or longer for desired doneness. Ahi tuna is best served rare in the center. Remove from the skillet and let rest for a minute.
⏱️ 5 min - 6
While the tuna rests, heat 2 tablespoons of oil in the same skillet (or a clean one) over medium heat. Add the milk bread slices and fry until golden brown and crispy on both sides, about 1-2 minutes per side. Remove and set aside.
⏱️ 5 min - 7
To assemble: Slice the seared ahi tuna into thick pieces. Spread a generous amount of the gochujang miso aioli on the fried milk bread. Top with the sliced ahi tuna. Garnish with a sprinkle of crispy shallots, thinly sliced green onions, and a 'yay area slapper' (if using). Serve immediately.
⏱️ 5 min