Great tasting food that has an attractive presentation doesn’t have to be complicated. Take Fish Bones American Grill’s Seared Tuna Sashimi — if there’s any left. It may sound difficult, but — at least in Chef David Moyse’s talented hands — it looks like the kind of easy that could make a person’s culinary skills look absolutely genius.

The dish, a popular offering at Fish Bones, located on Lincoln Street in Lewiston, takes roughly 20 to 30 minutes from start to finish, according to Moyse. Most of that time is in the actual preparation of the vegetables, sauces and sesame seed mix used for coating the tuna. (See recipe.)

Paul Landry, Fish Bones’ owner, says he and Moyse put a lot of time and effort into creating delicious items for their menu. Dishes that can be duplicated consistently and have well-rounded flavor are the result of their time and effort.

Set up with a portable burner in the restaurant’s dining room, Moyse recently offered the Sun Journal a detailed demonstration of the frequently ordered dish, complete with helpful tips. Most of the ingredients for the seared tuna dish can be found at local grocery stores, and the Saku block sushi-grade tuna can be purchased frozen at both Whole Foods and Brown Trading in Portland.

“The best thing about the Saku block is that it’s ultra fresh,” said Landry. “It’s cut and processed within an hour or two right on the boat.”

Moyse stressed that the tuna should always be used within a day of purchase, preferably right away for maximum freshness. All thawing should be done in the bottom-most part of the refrigerator to avoid cross-contamination. Never thaw fish in the sink or on the counter.

“Best to thaw it in the refrigerator — give it a day,” said Moyse.

Moyse suggests Chinese cabbage, carrots, snow peas, red onion, zucchini and celery, all cut julienne style and tossed with sesame oil as a great mix of vegetables for the entree. A lot of the vegetables, like the squash, can be cut on a mandolin, though care should be taken so you don’t cut yourself.

In an already hot fry pan, Moyse added the sesame oil blend and seared the tuna for less than a minute per side. A sesame oil blend is recommended to cut the flavor as well as give the oil a higher smoke point. A sesame seed coating and the use of some sesame oil gives the tuna a slightly Asian flavor. A tip for easier slicing, he says: Make very shallow score marks along the tuna block prior to cooking.

“It’s easier than trying to cut through the sear,” said Moyse. “You just want to come down and barely go through it so that when you sear, it doesn’t cook too far into it.”

After removing the tuna from the pan to cool, Moyse tossed the vegetables in sesame oil again over medium-high to high heat, for three to four minutes.

Using mandarin orange sauce, chive oil and chili oil, Moyse drizzled random designs on a plate for decoration. Fried wontons and Chinese black rice are placed on the plate next, followed by the julienne vegetables in the center and, finally, the tuna, fanned out next to the vegetables. Absolutely beautiful.

Moyse finished up with a few more tips.

The average Saku block (about one pound) will yield roughly five portions. Any leftovers should be tightly double wrapped in plastic wrap and used within a day. The seared tuna is also great atop an Asian salad, with a sesame dressing — perfect for lunch or a light dinner the next day.

Get creative. Try plate painting at home with any of the corn syrup-based sauces found in the international section of your grocery store. Just keep in mind, Moyse advises, it’s about complimentary flavors as well as color.

Seared Sesame Tuna

Ingredients:

• Saku block sushi-grade tuna 12-16 oz. (available at Whole Foods and Brown Trading in Portland)

• Sesame seed coating (1/4 cup toasted white sesame seeds and 1/4 cup toasted black sesame seeds, 1 teaspoon chili flakes, 1 teaspoon ground mustard and 1 teaspoon ground ginger)

• 3-4 tablespoons oil (equal parts sesame seed oil and vegetable oil — not olive)

• 3-4 cups of vegetables, cut Julienne style (such as carrots, snow peas, onions, Chinese cabbage, bok choy, celery, zucchini and bell peppers)

Fried wontons

Chinese black rice

Optional sauces for plate painting — including Thai sweet chili sauce, spicy plum sauce, Mandarin orange, chili-infused oil, chive-infused oil

Method:

Cook rice on stove top. Cut all vegetables, cover in a bowl and set aside. In a separate small bowl, mix sesame seeds, chili flakes, ground ginger and ground mustard, then use it to coat all sides of the tuna. Preheat a large skillet at medium high/high. Add oil and place coated tuna loin in hot skillet and sear on all sides, using tongs to flip. Chef Moyse sears for about a minute per side. Be very careful not to splash hot oil. Remove the tuna loin and stir fry the vegetable blend in the same oil mix, for about three to four minutes, then turn off the heat and let it all rest while plating.

For extra flare, try painting the plate with different, complimentary sauces first. Then place a scoop of black rice in the center of the plate and lay vegetables across the top of the rice. Using a sharp knife, cut thin slices of tuna against the grain, and place them fanned out on the opposite side of the vegetables and garnish with fried wontons. If you choose, serve it with a side of wasabi and pickled ginger. Enjoy!

Tips from Chef David Moyse:

• Always use a sharp knife (actually, Moyse said very sharp). Chopping, slicing and dicing is quicker and safer.
• Always thaw foods in the refrigerator.
• Clean all work surfaces and wash hands between steps.
• Produce should be firm and best purchased and used the same day.
• Best to use tuna the day it is purchased.
• Use oil with a high smoke point to avoid burning, such as sesame or grapeseed mixed half-and-half with a vegetable oil (not olive)

Have a food or cooking question? Want to know the secrets behind your favorite dish at your favorite local restaurant?

We’ll try to find out the answer. Write to Tammy at tschamberland@sunjournal.com or leave a message at 689-2947.

Next week: Tips and recipes from local tailgaters to get you prepped and ready to make the next big game an all out event.

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