Pittsburgh Hot Plate

Ingredients:

1-2 Ahi Tuna steaks, 1 pound 8 ounces total

1/2 cup black or regular toasted sesame seeds

1/4 cup sesame oil

1 tablespoon coarse Kosher salt

2 tablespoons fresh cracked black pepper

Directions:

Cut the Ahi steaks lengthwise so that they are equal in size. Rub a few tablespoons of sesame oil on all sides of the tuna. Season the fish with salt and pepper.

Put the sesame seeds on a flat plate. Press each side of the tuna on the sesame seeds until all areas of the fish are covered with the mixture.

Place a large non-stick pan on the stove over medium-high heat- add the sesame oil. Once the oil is hot, sear the tuna for 1 minute a side until all surfaces of the tuna are cooked. Remember; only cook the tuna for 1 minute a side- it’s going to be served rare.

For the Ginger Sauce

Ingredients:

½ cup pineapple juice

½ cup coconut milk

¼ cup honey

2 tablespoons brown sugar

2 tablespoons minced fresh ginger

3 tablespoon Teriyaki sauce

1 tablespoon soy sauce

½ teaspoon red pepper flakes

½ teaspoon Kosher salt

1 tablespoon fresh cracked black pepper

Directions:

Place all of the ingredients in a stainless steel saucepot over medium heat. Stir the sauce continually for 5 minutes. Remove from the heat and transfer to a small bowl. The sauce should cool slightly before it is served with the fish.

Cut the cooked Ahi Tuna steaks in thin strips against the grain; crosswise.

Fan the tuna in a decorative manner. Place a small amount of sauce over, or under the fish. Garnish with cut scallions, orange slices and wasabi.