Pan-Seared Sesame-Crusted Tuna Steaks

From America's Test Kitchen Season 6: Fish Steaks 101

Why this recipe works:

We went the minimalist route for our pan-seared tuna steak recipe, coating our tuna in oil, then with pepper or sesame seeds, and then simply cooking it for five minutes or less over high heat and turning it once, until it was rare to medium-rare.

We went the minimalist route for our pan-seared tuna steak recipe, coating our tuna in oil, then with pepper or sesame seeds, and then simply cooking it for five minutes or less over high heat and turning it once, until it was rare to medium-rare.

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Serves 4

Most members of the test kitchen staff prefer their tuna steaks rare to medium-rare; the cooking times given in the recipe are for steaks cooked to these two degrees of doneness. For tuna steaks cooked medium, observe the timing for medium-rare, then tent the steaks 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 1 1/2 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 seeds, reduce the oil to 2 teaspoons on both the fish and in the pan, use a 10-inch nonstick skillet, and follow the same cooking times.

Ingredients

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