With fall coming on quick, a lot of us won’t be doing as much dining out as before. Fortunately The Bronx’s own Tosca Cafe in Throggs Neck is sharing the recipe to one of their inspired weekly specials so you can enjoy a restaurant quality meal right at home.
This inventive Wasbi Tuna recipe comes courtesy chef Wilson Siguencia, the head chef at Tosca Café. “His vast knowledge of Italian cuisine is truly inspiring, and more so is his ability to recreate classics into modern dishes,” explains Tosca marketing director, Maya Nisnevitch.
“Looking for alternate preparations outside of traditional Italian cuisine, and having a love of Asian cuisine inspired this creative, yet simple, Italian-Japanese fusion fish dish.” Get the recipe below.
Yield: 2 Servings
Total time: 25-30mins
2 8oz tuna steaks
¼ cup sesame seeds
2tbsp Wasabi paste
2tbsp sesame seed oil
¼ cup carrots
¼ cup zucchini
¼ cup bean sprouts
Teriyaki sauce for glazing
Sesame Seed + Poppy Seed Crusted Tuna:
1. In a dish, combine seeds and salt to taste.
2. Individually, place each tuna steak into seeds. Roll tuna to make sure it is completely covered on the outside.
3. Heat small pan with sesame seed oil. Do not overheat oil or sesame seeds will burn. Sear sesame tuna steaks for about 10-20 seconds on each side. Recipe calls for very rare tuna—longer cooking required for Medium-Rare doneness.
Sautéed Julien vegetables:
1. Slice carrots and cucumbers vertically.
2. Heat medium sized pan and add oil. Add carrots, bean sprouts, and cucumber slices. Salt and pepper to taste. Stir and reduce heat. Cover and let simmer on low heat for 10-15 minutes.
Wasabi mashed potatoes:
1. Boil potato, peel, and mash.
2. Add wasabi to taste, mix well, mash, and serve.