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Seafood
Sesame Crusted Tuna Steaks
14 min total10 prep4 cook2 servings340 cal
PescetarianPaleoLow-CarbContains fishContains sesameContains soy
Sushi-grade tuna gets a crackly sesame crust and a fast, hot sear that leaves the center rare and rosy. Sliced and fanned out with avocado and lime, it looks like restaurant food but takes under 15 minutes start to finish.
Ingredients
meat
- 2 filletstuna steaks
pantry
- 4 tbspsesame seeds
- 2 tbspsoy sauce
- 1 tbspvegetable oil
- 0.5 tspsalt
- 0.25 tspblack pepper
produce
- 1avocado
- 1lime
Steps
- Pat the tuna steaks dry with paper towels and season lightly with salt and black pepper.
- Spread the sesame seeds on a plate and press each side of the tuna steaks into the seeds to form an even crust.
- Heat the vegetable oil in a skillet over high heat until it just begins to shimmer.
- Sear the tuna 90 seconds to 2 minutes per side for a rare-to-medium-rare center, or longer if you prefer it more cooked through.
- Transfer the tuna to a cutting board and let rest 2 minutes.
- Meanwhile, halve the avocado, remove the pit, and slice into thin wedges.
- Cut the lime into wedges.
- Slice the tuna steaks against the grain into 1/2-inch slices.
- Fan the tuna slices on plates alongside the avocado.
- Drizzle with soy sauce and serve with the lime wedges for squeezing.
Tips
- Use the freshest, highest-quality tuna you can find since the center stays rare.
- Press the sesame seeds on firmly so the crust doesn't fall off during searing.
- Get the pan very hot before adding the tuna — a quick, high-heat sear is what keeps the center rare while toasting the seeds.
- Slice against the grain for the cleanest, most tender pieces.
