Sesame Crusted Seared Tuna

Served with Organic Provencal Red Rice

Sesame-crusted seared tuna has been a long time favorite since our early days in Berkeley. I made it many times following a recipe from Epicurious with tuna steaks purchased from supermarket, typically about 1 inch thick. You will find most recipes calling for such thickness. I recently bought a whole tuna lion weighing nearly 7 pounds. With the pandemic easing in its third year and tight supply chain perhaps having a breather, I am seeing seafood prices at my restaurant supply store coming down from insanity. With the help of Daddy and his new saw blade (which he was itching to use), the loin was cut into 1.5-1.75 inch pieces which I believe are the ideal thickness to showcase the freshness of raw tuna when seared. This is our first taste of the fantastic delicacy, listing only carbon monoxide as an additive to enhance the color. Unfortunately, it is very hard these days to find seafood without additives.

In researching the ideal searing time for such a thick cut of tuna, I learned something new: Regardless of the thickness, the cooking time for rare to medium rare seared tuna steaks is the same. The difference between a thin cut and a thick cut is how much raw tuna in the middle. Now I understand why many recipes only specify weight and not thickness of the tuna steaks. The most useful link, How to Cook Tuna comes from a Japanese soy sauce/condiment maker San-J. I do not use their condiments but anyone who has been to Tokyo’s Tsukiji Fish Market at 5 am getting almost run over by 700-pound whole tunas zipping around will appreciate the Japanese seriousness and expertise in cook tuna! I still remember the taste of the uber fresh tuna sashimi served at a tiny restaurant at the edge of the market.

Ingredients:

• 1 or more pieces of very fresh tuna steaks, 1 inch minimum but ideally 1.5-1.75 inches thick

• Raw sesame seeds (hulled or un-hulled), enough to coat tuna steak on both sides

• 1 tbsp canola oil

• Salt and pepper

Instructions:

• Pad dry tuna steak with paper towel

• Drizzle a little oil over tuna steak and rub to coat entire piece evenly

• Lightly sprinkle salt and freshly ground pepper on tuna steak on both sides

• Place sesame seeds on foil and coat tuna steak heavily on both sides, and lightly on the edges

• Heat cast-iron or carbon steel pan on medium high heat for 5 minutes until very hot

• Add oil and coat bottom of pan

• Sear first side of tuna steak for 30 seconds—no touching

• Turn heat to medium low and leave steak there for 1.5 minutes

• Turn steak over and continue to cook for 2 minutes

• Using tongs to lightly sear tuna on all edges for a few seconds on each side

• Slice tuna steak and serve with balsamic glaze or Japanese ponzu sauce

Note: I like to keep the tuna steak at room temperature for at least 5 minutes before serving. Daddy likes to have it hot on the outside.