Sesame Crusted Seared Tuna with Asian Slaw
Tuna steaks get a quick sear in a sesame seed crust, staying tender inside while the outside turns toasty and nutty. A crisp cabbage and carrot slaw with a tangy ginger dressing balances the rich fish. It is a light, restaurant-style dinner that takes less than half an hour.
Preparation Steps
Make the slaw first: whisk the rice vinegar, soy sauce, ginger, sesame oil and honey in a large bowl. Add the cabbage and carrots, toss well and set aside while you cook the fish.
Pat the tuna steaks dry. Brush them all over with the soy sauce.
Spread the sesame seeds on a plate and press each steak into them on all sides to form an even crust.
Heat the oil in a heavy skillet over high heat until it shimmers.
Sear the tuna for 1 to 2 minutes per side for a rare center, or 3 to 4 minutes per side if you prefer it cooked through. Turn the heat down slightly if the seeds start to darken too fast.
Move the tuna to a cutting board, rest for 2 minutes, then slice it across the grain. Serve the slices over the slaw.
Tips & Variations
- Only serve tuna rare if it is labeled sushi- or sashimi-grade from a trusted fishmonger; otherwise cook it through.
- Salmon fillets work with the same crust; cook them until they reach 145°F (63°C).
- The slaw keeps in the fridge for up to 2 days. Cooked tuna is best eaten the same day; refrigerate any leftovers and eat within 1 day.
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