How to Cook Sashimi Grade Tuna Medallions

Tuna medallions are delicious and beautiful.

Tuna is one of the healthiest proteins you can eat. It is loaded with heart healthy omega-3 fatty acids, which can help to lower your cholesterol and blood pressure. The term 'sashimi' is often used to denote the highest quality fresh tuna available to consumers. Tuna medallions are pieces of a larger tuna steak or loin. By cutting the tuna down to smaller one inch medallions, the tuna will cook more evenly. The best way to cook sashimi grade tuna medallions is over high heat in a pan.

Things You'll Need

• Olive oil
• Knife
• Saute pan
• Salt
• Pepper
• Tongs

Instructions

1. Rinse your tuna steak and pat it dry, setting it aside to allow the steak to come to room temperature. If the steak is cold when it enters the pan it will not cook evenly.

2. Heat 2-3 tablespoons of olive oil, sesame oil or vegetable oil in a saute pan over medium-high heat.

3. Cut the tuna steak into one-inch medallions with a sharp knife and season all sides of each medallion. Seasonings can range from simple salt and pepper to more elaborate ingredients, including sesame seeds which help to create a delicious crust on the medallions.

4. Place the medallions in the pan to sear the outside, turning with tongs to create a sear or crust on each side of the medallion. Searing should take between 2-3 minutes per side.

5. Remove the tuna medallions from the pan and slice each one inch medallion into approximately 4 bite size pieces. This will allow the beautiful colored inside to show, along with the seared edges, when served.

Tips & Warnings

• You can use this same recipe for grilling tuna medallions. Set up your grill for direct heat and follow the same instructions for pan cooking, using the lightly oiled grill instead of the pan.

• Tuna steaks contain a higher level of mercury than canned tuna and other types of fish. As such, the EPA recommends that you eat no more than 6 ounces, or one meal of tuna steaks each week.

References

• Sushi FAQ: What Is Sushi Grade Fish and Where Do I Buy It?
• Alaska Harvest: Tuna Medallions with Sesame Crust
• Culture Kiosque; Pan Fried Tuna Medallions with Ratatouille; Jacques Le Divellec;