Seared tuna is an easy, fast and super clean dish for any weeknight. I think that a lot of tuna fans probably don't realize just how simple this meal can be. Because it's only partially cooked, it's best for this dish to be made with the freshest fish you can get your hands on.
I'm more of a tuna steak (cooked all the way through) kinda gal, but my fiance prefers some color – like most true tuna eaters. He would literally eat this every night and be content for the rest of his life. You can use regular or black sesame seeds, or both; we just like to use black because it looks more interesting. He thinks they taste different… I think they taste the same.
If you plan to have leftovers, it's best to keep the fish on the pinker side so that when you reheat it, it doesn't become entirely cooked through.
Seared tuna goes well with coconut rice and seaweed salad or broccoli.
1-2lbs fresh tuna
2-3 tbs. sesame oil
1-2 tbs. soy sauce
Salt & pepper
- Add salt and pepper to each tuna filet to taste.
- Cut filets into approximately 2in x 2in x 4-5in pieces.
- Pour sesame oil and soy sauce over both side of tuna filets. Rub to be sure whole surface area is covered. Let sit for 15 minutes to absorb flavor.
- Cover small plate with a layer of sesame seeds.
- Press each side of the tuna filet into the sesame seeds until mostly covered (you will lose some when searing).
- Heat canola oil in skillet over medium-high until hot.
- Sear tuna for approximately 1 – 1.5 minutes/side. If you like less pink, leave fish on skillet slightly longer*
*highly recommend turning on a surface fan and shutting doors while searing the fish if your bedrooms are in close proximity to the kitchen as it will smoke.