• Servings: 4
• 3/4 cup sesame seeds
• 4 tuna steaks, 8 oz each and about 1" thick
• 2 tbsp vegetable oil
• Salt and ground black pepper
• Ginger-Soy Sauce with Scallions
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 1/4 cup water
• 2 1/2 tsp sugar
• 1 medium scallion, sliced thin
• 2 tsp minced fresh ginger
• 1 1/2 tsp toasted sesame oil
• 1/2 tsp red pepper flakes
• Avocado-Orange Salsa
• 1 large orange, peel and pith removed, segmented and diced into 1/2" pieces
• 1 ripe avocado, diced medium
• 2 tbsp minced red onion
• 4 tsp fresh lime juice
• 1 small jalapeno, stemmed, seeded and minced.
• 2 tbsp minced fresh cilantro leaves
• Salt

1. Spread sesame seeds in shallow baking dish or pie plate.
2. Pat tuna steaks dry with paper towel; use 1 tbsp oil to rub both sides of steaks, then sprinkle with salt and pepper.
3. Press both sides of each steak in sesame seeds to coat.
4. Heat remaining 1 tbsp oil in 12” nonstick skillet over high heat until just beginning to smoke; swirl to coat pan.
5. Add tuna steaks and cook 30 seconds without moving.
6. Reduce heat to medium-high; continue to cook until seeds are golden brown, about 1 1/2 minutes.
7. Using tongs, carefully flip tuna steaks; cook, without moving steaks, until golden brown on second side, about 1 1/2 minutes for rare (opaque at perimeters and translucent red and cool at the center) or 3 minutes for medium-rare (opaque at perimeters and reddish-pink at center).
8. To serve, cut into 1/4" thick slices.
9. Serve with either accompaniment noted below.
10. Ginger-Soy Sauce with Scallions:
11. Combine all ingredients in small bowl, stirring to dissolve sugar.
12. Avocado-Orange Salsa
13. Combine all ingredients, including salt to taste, in small bowl

Good tuna is like good beef; it should be eaten rare. But if you like your tuna closer to medium, follow the instructions below for the medium-rare version, then tent the steaks with tin foil for about five minutes before serving - the carry over will bring it up to medium. This recipe came from Cook's Illustrated, as did the accompanying sauce/salsa recipes.