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Seared Tuna Steaks with Ginger
- Preparation and cooking time
- Total time
- Serves 4
- 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
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
- STEP 1Spread 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.
- STEP 2Heat 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.