yield: 4 servings
For tunasteaks:
-4 one inch thick yellowfin tuna steaks
-ancho chile powder to taste
-2 tbsp. sesame seeds
-2 tbsp. black sesame seeds
-salt and pepper to taste
-olive oil
For salsa:
-½ pineapple, fine dice
-1 papaya, fine dice
-1 mango, fine dice peeled
-fresh ginger, about a 1 inch piece, minced
salsa: combine all ingredients for salsa and mix well, refrigerate 1-2 hours
tuna: heat grill to med-high, mix together both sesame seeds, brush tuna lightly w/ olive oil and season w/ ancho powder and salt and pepper to taste, then coat liberally w/ sesame seed mixture, grill tuna steaks no more than 30-40 seconds on each side for rare, take off grill and chill, slice and serve w/ salsa, wasabi and soy sauce are excellent condiments to serve along side
-Prepared by Chef Joel Burke of Anderson Towne Center Kroger
