Seared Poppy and Sesame Encrusted Tuna

As promised, here are some prep photos of the Seared Poppy and Sesame Encrusted Tuna. In the interest of honesty, however, I have to confess that these pictures are not from Thursday but from Monday. I was surprised last Monday with impromptu date plans which involved a new tuna recipe. Little did I know, this romantic gesture served the dual purpose of being a practice meal for Thursday's dinner. Oh well. Really, who can complain about eating fantastic tuna twice in one week.

Below you will find prep pictures and an outline of the cooking procedure. If anyone is reading this and would like a recipe or more specific details. Please feel free to post a comment.


Rub the tuna with salt on both sides and let sit (for 1-1 1/2 inch thick steaks approximately 10 minutes).








Cut and prep mushrooms, green beans, and thyme.
Prep shallots and ginger for the sauce.






Prepare the mushrooms and green beans and then keep warm in the oven until they are to be served.






Sear the tuna on all sides. If you prefer your tuna rare (like me!), make sure not to overcook it.






Set the tuna aside on a rack to rest and prepare the sauce.

Cut the tuna carefully.








Arrange everything on the plate and eat.
Yum. That looks tasty.