![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/04\/tunasesp.png\" "\\"tunasesp\\"")
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As you can see I’m getting really obsessed with rolls, skewers, finger food and all types of snacks. In fact, I start serving them more and more often as a part of main courses and find them much more fun to prepare and to eat. Some of you might remember the Sesame Coated Chicken Nuggets<\/a> I wrote about a couple of months ago. Even though I named them “nuggets”, the recipe is Japanese and was found in \u00a0my favourite cookery book (Japanese cooking. A simple art by Shizuo Tsuji<\/a>). The chicken nuggets were coated in egg white, than in sesame seeds and then deep-fried, i.e. prepared according to the “kawari age” or “variation frying” methods described by Tsuji and consisting in coating deep-fried food in different, sometimes very surprising products. Until now I have tested and adored chopped nori seaweed (Scallops Fried in Nori<\/a>) and my beloved sesame seeds, which proved wonderful with chicken, but too bitter and strong with scallops.<\/p>\n Last week, when I saw red tuna sold on special price (otherwise it’s horribly expensive), I decided to treat it exactly like chicken breast. I have cut it into cubes, coated with egg whites, sesame seeds, quickly deep-fried and loved it! The fish was soft, \u00a0juicy and the sesame seeds formed a crunchy, slightly nutty crust. Moreover, just like chicken nuggets, these were not soaked in fat because sesame seeds do not absorb as much oil as certain coatings.<\/p>\n