While I’ve had tuna on sushi, I’d never really thought about it as an entree in other realms. Until this summer when I had a life-changing tuna entree on vacation.
I was obsessed with figuring out how to make something similar at home. And thus began my tuna obsession.
Since then, I’ve been eating this for lunch almost once a week.
While Henry tends to only eat a peanut butter sandwich, I like something a little more substantial. And since we don’t make fish much (Ryan and Henry don’t care for it), lunch is a great time to up my fish intake.
This recipe is modified slightly from this grilled sesame seed crusted recipe on Grilling Addicts. Just a few adjustments and I sear it on my stovetop.
It takes about 8 minutes from start to finish (prep time included). And then I just let it settle on the plate before I slice and eat it.
I love the sesame oil flavors – and I love that it’s quick and simple but also feels a little fancy.
Pan-seared sesame seek ahi tuna steak
Ingredients (for one serving):
Thawed Ahi Tuna steak (only one of my grocery stores carries this, and they run about $5/steak)
2 teaspoons soy sauce
1 teaspoon Sriracha hot sauce
- Let tuna steaks reach room temperature before beginning.
- Add a bit of olive oil to a pan and turn to high heat.
- Coat your steaks in olive oil and a few drops of sesame oil on each side.
- Add fresh black pepper to each side of of the tuna.
- Cover each side in a thin layer of sesame seeds. Gently press into the steak.
- Sear the steaks over high heat for two minutes on each side. Sear the narrow sides carefully.
- Remove from the pan and let rest 15 minutes.
- Slice into thin strips perpendicular to the grain. The tuna should be rare (bright pink) inside.
- Combine soy sauce and Sriachi sauce for a drizzle or dipping sauce. Serve with cabbage or rice and greens.