Pan-Seared Sesame-Crusted Tuna Steaks with Ginger Soy Sauce
If your mouth is watering now, just wait until you taste this delight! I saw the recipe on TV and immediately had to run out to the store to try it. It was divine!
For the tuna steaks (should be fresh and sushi grade):
3/4 cup sesame seeds
4 tuna steaks , 8 ounces each and about 1 inch thick
2 tablespoons vegetable oil
table salt and ground black pepper
1. Spread sesame seeds in shallow baking dish or pie plate. Pat tuna steaks dry with paper towel; use 1 tablespoon oil to rub both sides of steaks, then sprinkle with salt and pepper. Press both sides of each steak in sesame seeds to coat.
2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add tuna steaks and cook 30 seconds without moving steaks. Reduce heat to medium-high; continue to cook until seeds are golden brown, about 1 1/2 minutes. 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 center when checked with tip of paring knife) or 3 minutes for medium-rare (opaque at perimeters and reddish pink at center). To serve, cut into 1/4-inch-thick slices and drizzle with ginger soy sauce.
For Ginger Soy Sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup water
2 1/2 teaspoons sugar
1 medium scallion , sliced thin
2 teaspoons minced fresh ginger
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon red pepper flakes
1. Combine all ingredients in a small bowl, stirring to dissolve sugar.