Black Sesame Seared Tuna with Sweet Soy and Fresh Florida Orange
As the end of the summer nears and the weather begins to cool down it’s always a nice change. Not that the summer isn’t enjoyable but it’s a nice break from the brutal heat. It is also the sign of a new season. In December, January, and February we begin to see more wahoo, bonita, sailfish, blackfin tuna, and skipjack tuna. They are all found out on the wrecks and in the blue water.
On the patch reefs you find that varieties of snapper; mutton, yellowtail, and lane are plentiful. Grouper also come in with the cooler weather but due to our fishing regulations, they are restricted from harvest until the end of April.
All the varieties of snapper make amazing meals. Growing up in my household it was often descaled, scored, salted and fried whole. Simply delicious! It looked like it was staring you right in the face but for some reason as a child it never bothered me. It was actually exciting to see it in the fryer. It has a nice crunchy exterior and a delicate moist flesh with a hint of fresh Key Lime juice squeezed over it. The best part we saved for last; the crispy, crunch of the tail! Oh goodness, I’m smiling just thinking about it! The whole fried snapper was usually served with mom’s black beans over white rice, a side of sweet plantains and fresh key lime off the key lime tree in our yard.
After joining the culinary field I grew to love tuna. No, not the stuff you buy in a can but the beautiful deep burgundy fresh blackfin and skipjack tuna. These species are native to the Florida Keys. There are many ways to prepare fresh tuna and I often enjoy experimenting with new flavors. I love to serve it seared rare or simply raw as in tartar. When preparing, I tend to look for what’s in season - fresh, ripe and available. I love to season tuna with fresh ground coriander, chili powder, paprika and even smoked salt is amazing. Typically, sticking with the Asian ingredients is the best way to go.
A black sesame seed seared tuna with a sweet soy reduction and fresh Florida orange is an amazing dish. The salty sweetness of the sauce, the nutty flavor of sesame, and the way tuna melts in your mouth complimented with the acidity of fresh Florida citrus brings it all together for a fantastic appetizer.
Black Sesame Seared Tuna with Sweet Soy and Fresh Florida Orange- 2 cups Soy Sauce
- 1 cup Sugar
- ¼ cup Black Sesame Seed
- 8oz Tuna
- 2 tbsp Sesame Oil
- 1 Orange
- Sea Salt to taste
- Fresh Ground Black Pepper to taste
Preparation:
Put soy sauce and sugar in a pan and reduce by 3/4 and set aside to cool.
Season tuna with salt and pepper and crust with black sesame seeds.
In a very hot pan quickly sear tuna in sesame oil on all sides for about 10 seconds on each side. Peel and slice fresh orange and fan on plate. Thinly slice tuna with a very sharp knife and fan out on top of orange slices. Then drizzle chilled sweet soy reduction over tuna and orange.
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Chef Martin Liz
Author
Culinary Author, and Chef, Martin Liz is a 3rd generation native, Key West Conch. He is classically, French trained and specializes in Key West's fresh seafood. Spearheading the 'Ocean To Table' movement, Chef Martin makes an amazing array of truly unique, Key West and Caribbean delicacies, utilizing local seafood and exotic, indigenous flora and fauna. His natural creativity, coupled with classical training and a desire to preserve the largely lost, culinary traditions of his heritage, meld an exotic mix of Cuban, Asian, Afro-Caribbean and French-West Indies with tastes that are exclusively, undeniably, Key West. Famous for his "Caja China" (Cuban, China Box) Pig Roast, Key West-Fresh Paella, Island Style Smoke and a passion for upscale, Beach Barbecue with indigenous wood flavors, Chef Martin's mission is to bring back the traditional flavors of Key West, that have been lost in time. Chef Martin is also an accomplished, "Gastronomical' Columnist and Published Author, who has been featured in many TV shows, magazines and periodicals including HGTV and Travel Channel's 'Bizarre Foods America', to name a few. He has also conducted seminars, educating guests on the thing he knows best - Conch Cuisine and Culture, at the Atlanta, and Key West Food and Wine Festivals. His culinary accomplishments have landed him, working alongside such well known, chefs as Top Chef Judge, Michael Shwartz, Culinary Author and Chef, Kevin Graham and Norman Van Aken. Chef Martin Liz is currently focusing on a few key, consulting projects, and enjoying keeping Key West Conch Cuisine and Culture alive, through private parties, classes and educational seminars. Chef Martin is available at 305.896.2087 or _culinaryconch@gmail.com