Ingredients
- 1 pound fresh tuna (fillets, I prefer a thick cut if possible; 1- 1 1/2" or more)
- 5 tablespoons sesame seeds (white
- 2 teaspoons coarsely ground black pepper (I crack my own whole peppercorns)
- 1/2 teaspoon Dijon mustard
- 3 teaspoons sesame oil
- 2 tablespoons oil (vegetable oil, or any high heat oil such as grape seed or canola, olive oil is not a good choice)
- 1 teaspoon kosher salt
How to Make
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Step 1: Tuna ... Take the tuna out of the refrigerator ... never cook COLD seafood. Let it rest to take the chill off.
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Step 2: Coating ... Mix the sesame oil, mustard, and salt together and set to the side. Then mix the sesame seeds and peppercorns together and transfer to a small flat dish or pie plate. Brush one side of the tuna with the oil/mustard mix and then press into the sesame mix. Flip, brush the other side with the oil/mustard mix, flip, and back into the sesame mix. Make sure to coat the fillets well.
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Step 3: Sear ... Add the oil to a large saute pan (preferably NOT non-stick if possible). Bring to high heat; and remember, the tuna cooks quickly and most importantly in a hot pan. Add the tuna and cook 1-2 minutes at the most, until you see the bottom and edges of the tuna turn opaque. Flip, and another 1-2 minutes, closer to 1 and the tuna is done. Now, obviously this will vary on the thickness of the tuna. I like mine medium rare, but you decide how you like yours. Remember, remove the tuna to a serving platter and cover with foil for a couple of minutes before serving.
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Step 4: Serve ... After the tuna rested a few minutes, slice up or serve a whole fillet per person. I like to serve mine over a bed of my Wasabi Shallot Mashed Potatoes and Sesame Green Beans, but add your favorite side dishes. ENJOY!
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