Pan-seared Sesame Crusted Tuna Steaks
  • 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.