Sesame Seared Tuna
When Boyfriend was in Mexico last month, he got to go fishing with some friends for a day just outside of Puerto Vallarta. Apparently the pros running the boat were really good, and they caught A LOT of fish! Boyfriend actually caught the biggest fist: a 130-pound yellowfin tuna! He brought a lot of tuna home, and it's a good thing we LOVE us some tuna!
The first time he made this, I nearly died and went to heaven, it was so delish! The key to really good seared tuna is having fresh, sushi grade steaks and it should just melt in your mouth when seared. We like this particular seasoning, but you could add teryaki to sweeten the flavor a bit, too. Experiment! Enjoy!
- Wash and dry tuna steaks.
- Mix dry ingredients thoroughly. Spread dry ingredients evenly on a plate. Roll or lay tuna steaks on plate with wasabi/sesame seed mixture until all sides of the fish are coated.
- Heat non-stick pan until hot. Put enough sesame oil in pan to coat it evenly. Heat until just starting to smoke. Place tuna steaks in pan. Cook for 3 minutes on each side. Add more oil if necessary. Remove from heat immediately, you want most of the center of the tuna still pink.
- Squeeze fresh lemon over fish (if desired), and serve over salad or rice.