| This recipe is liked by 1 person(s). |
Pan-Seared Sesame-Crusted Tuna Steaks
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Cook's Illustrated magazine Summer Entertaining 2009
| 1 1/2 c. | sesame seeds |
| 8 | tuna steaks (yellowfin preferably), (8 oz. each and about 1" thick) |
| 4 Tb. | vegetable oil |
| table salt and ground black pepper | |
| Ginger-Soy Sauce with Scallions: | |
| 1/2 c. | soy sauce |
| 1/2 c. | rice vinegar |
| 1/2 c. | water |
| 5 tsp. | sugar |
| 2 medium | scallions, sliced thin |
| 4 tsp. | grated fresh ginger |
| 1 Tb. | toasted sesame oil |
| 1 tsp. | red pepper flakes |
| Avocado-Orange Salsa: | |
| 2 large | oranges |
| 2 | ripe avocados, diced medium |
| 4 Tb. | minced red onion |
| 3 Tb. | lime juice from 2 limes |
| 2 small | jalapeno chiles, stemmed, seeded, and minced |
| 1/4 c. | minced fresh cilantro leaves |
| table salt |
1. Spread sesame seeds in shallow baking dish or pie plate. Pat tuna steaks dry with paper towels; use 2 Tb. oil to rub both sides of all steaks, then sprinkle each with salt and pepper. Press both sides of each steak in sesame seeds to coat.
2. Heat 1 Tb. oil in 12" nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add 4 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). Transfer cooked tuna steaks to plate. Add remaining tablespoon oil to pan and repeat with remaining 4 steaks. To serve, cut into 1/4" thick slices. Serve with Ginger-Soy Sauce with Scallions or Avocado-Orange Salsa.
Variation: Follow recipe for Pan-Seared Sesame-Crusted Tuna Steaks, omitting sesame seeds and ground black peper and pressing 1/2 tsp. cracked black or white peppercorns into each side of oiled tuna steaks.
For Ginger-Soy Sauce with Scallions: Combine all ingredients in small bowl, stirring to dissolve sugar.
For Avocado-Orange Salsa: To keep the avocado from discoloring, prepare this salsa just before you cook the tuna steaks. Working with one orange at a time, cut 1/2" off the top and bottom or orange; set orante on cut side on cutting board. Working from top to bottom, cut away peel and pith in large strips, following contour of orange. Remove flesh in wedge-shaped segments by slicing into orange on both sides of white membrane; cut segments into 1/2" pieces. Combine all ingredients, including salt to taste, in a small bowl.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe