Friday, November 06, 2009

You can tune a piano

For Stacy's birthday this week I made sesame crusted yellowfin (ahi) tuna, following Alton Brown's recipe and directions (part 1, part 2).  Really this food should bear the legend: Warning: Crunchy raw real dead tuna to avoid prosecution, as the tuna is barely seared on the outside.
Anyway, after sourcing and finally purchasing the fresh tuna (not an easy endeavor to find a whole hunk kosher fresh tuna of good quality), I cut and marinated the pieces:

And got the chimney going:

This thing gets super hot, in a very concentrated space:

The recipe itself is actually really easy.  After the marinade, roll in sesame seeds

to coat the outside

Sear for a few seconds on each side

Ogle the results:


And eat: