Pan-Seared Tuna

Name: Pan-Seared Tuna
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 3 tablespoons sesame oil; 2 (8-ounce) sushi-quality tuna steaks, sliced about ¾-inch thick with the blood line removed; Kosher salt and freshly ground black pepper, to taste; Kosher salt and freshly ground black pepper, to taste; 2 tablespoons Japanese wasabi powder mixed with 2 tablespoons water; 2 tablespoons Japanese wasabi powder mixed with 2 tablespoons water; 2 tablespoons jarred pickled ginger slices, drained; Good-quality soy sauce, for dipping

Preparation info

Serves
2

Difficulty
Easy
Ready in
10 min

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

During the summer months my wife and I eat this tuna at least once a week. It’s light, easy to make, and one of her favorite dishes.

Ingredients

3 tablespoons sesame oil
2 (8-ounce) sushi-quality tuna steaks, sliced about ¾-inch thick with the blood line

Americas
United States
Fish course
Pescatarian
Summer

Method

Place a large skillet, preferably cast iron, over medium-high heat and brush it with 1 tablespoon of the sesame oil. Brush each tuna steak on both sides with about 1 tablespoon sesame oil and season with liberal grindings of pepper (I coat them almost entirely in pepper) and a bit of salt.

Place the steaks in the hot pan and sear them, turning once, for 2 to 3 minutes on each side. They