SERVES 4
If you plan to serve the fish with the sauce or salsa (recipes follow), prepare it before cooking the fish. Most members of the test kitchen staff prefer their tuna steaks rare to medium-rare; the cooking times given in this recipe are for tuna steaks cooked to these two degrees of doneness. For tuna steaks cooked medium, observe the timing for medium-rare, then tent the steaks loosely with foil for 5 minutes before slicing. If you prefer tuna steaks cooked so rare that they are still cold in the center, try to purchase steaks that are 1½ inches thick and cook them according to the timing below for rare steaks. Bear in mind, though, that the cooking times below are estimates; check for doneness by nicking the fish with a paring knife. To cook only two steaks, use half as many sesame seeds, reduce the amount of oil to 2 teaspoons both on the fish and in the pan, use a 10-inch nonstick skillet, and follow the same cooking times.
¾ |
cup sesame seeds |
4 |
(8-ounce) tuna steaks, preferably yellowfin, about 1 inch thick (see note) |
2 |
tablespoons vegetable oil |
Table salt and ground black pepper |
|
1 |
recipe sauce or salsa (recipes follow) |
1. Spread the sesame seeds in a shallow baking dish or pie plate. Pat the tuna steaks dry with a paper towel; use 1 tablespoon of the oil to rub both sides of the steaks, then sprinkle them with salt and pepper. Press both sides of each steak in the sesame seeds to coat.
2. Heat the remaining 1 tablespoon oil in a 12-inch nonstick skillet over high heat until just beginning to smoke and swirl to coat the pan. Add the tuna steaks and cook 30 seconds without moving the steaks. Reduce the heat to medium-high and continue to cook until the seeds are golden brown, about 1½ minutes. Using tongs, flip the tuna steaks carefully and cook, without moving them, until golden brown on the second side and the centers register 110 degrees on an instant-read thermometer for rare (about 1½ minutes), or 120 degrees for medium-rare (about 3 minutes). Serve with Ginger-Soy Sauce with Scallions or Avocado-Orange Salsa.