I always have somewhat of an ethical dilemma when I purchase tuna. It's over-fished, but it also happens to be one of my favorite seafoods. Unfortunately, there is really no substitute for the rich, meaty taste of a seared tuna steak, so I have chosen to continue to eat tuna, but only sparingly and only when confident that it has been line caught. This past Sunday, I could not resist purchasing tuna steaks from American Seafood at my local Greenmarket. Caught early that morning off the coast of Long Island, this was some well-sourced tuna that I felt a bit less guilty about enjoying.
I chose to encrust the tuna steaks in a mixture of sesame seeds and spices based on this recipe from Food & Wine magazine. I served the fish with roasted corn mayonnaise with kicked up with some sriracha sauce.
Sesame-Crusted Tuna Steaks
- 4 6-ounce tuna steaks
- 4 tbsp. grapeseed oil
- 1 tbsp. lime zest
- 1 tsp. ground white pepper
- 1 tsp. sweet paprika
- 1 tsp. salt
- 1 tbsp. grated ginger
- 1/2 tsp . crushed red pepper
- 3 tbsp. while sesame seeds
- 3 tbsp. black sesame seeds
- In a bowl combine all ingredients except for the oil and tuna.
- Brush tuna steaks on all sides with 2 tbsp. oil.
- Rub spice mixture over tuna steaks, patting them down to ensure that the spices adhere.
- Meanwhile, heat remaining oil in a large skillet over high heat until very hot.
- Add tuna to skillet and sear until just cooked on the outside and rare in the middle, no more than two minutes per side.
- Serve tuna with spicy mayonnaise and lime wedges.