Sesame-Crusted Seared Tuna with Cucumber Salad
Ruby-centered tuna steaks coated in black and white sesame seeds, seared in minutes and served over a cool, tangy ginger-lime cucumber salad.
- Prep
- 15 min
- Cook
- 6 min
- Total
- 21 min
- Serves
- 4
Buy the freshest tuna you can find and ask for sushi-grade, since the center stays rare. A very hot pan and dry fish give you a crisp, nutty crust without overcooking the inside. Serve with steamed rice if you like.
Method
-
Whisk the rice vinegar, lime juice, sesame oil, ginger, honey and salt in a large bowl. Add the cucumbers and chile, toss, and let sit while you cook the tuna.
-
Pat the tuna dry and brush all sides with 1 tablespoon of the soy sauce.
-
Mix the white and black sesame seeds on a plate and press each tuna steak into the seeds to coat every side.
-
Heat the oil in a large skillet over high heat until shimmering.
-
Sear the tuna for per side for rare, turning to brown the edges too. Cook longer per side for medium.
-
Transfer to a cutting board and slice against the grain into 1/2-inch pieces.
-
Spoon the cucumber salad onto plates, top with the sliced tuna, drizzle with the remaining soy sauce and scatter with cilantro.
Tap a number to check off a step. Tap a green time to start a timer.
