Seared Tuna Bites
Buy sushi-grade tuna and don't overcook it. Meaty, red fresh tuna is at its best when it's still tender and pink in the center.
Place tuna steaks in a baking pan. Combine ⅓ cup vegetable oil (reserve remaining), sesame oil, maple syrup, soy sauce, ginger, and lemon juice. Pour over steaks.
Refrigerate and let marinate for ½ hour, turning once.
Pour remaining oil into a skillet over high heat.
Remove steaks from marinade and drain. Sprinkle with black pepper. Sear each steak for 2 minutes on each side.
Cut seared steaks into 1-inch cubes, sprinkle with sesame seeds, and serve immediately.
Red Wine with Fish
Although delicate fish calls for a crisp white wine, hearty tuna pairs best with dry, light-bodied reds or full-bodied roses. Think Pinot Noir and Beaujolais.