I have a special event coming up where I wanted to serve a special dish- a fish dish. I saw tuna steaks being sold in the grocery store for not too expensive, but I was a little wary of buying them, because the one time I ate them before, they were so dry and sawdust like that they were a huge waste of money- it tasted like canned tuna fish, but even dryer!
I decided to buy it anyhow, and research how to make perfect tuna steaks that are moist, and learned that the trick is to just sear it on the outside, and do not let it overcook at all, and in fact, it should ideally be rare on the inside.
Today I tried out making the fish- broke off a small piece from the steaks, and cooked it up, and it was phenomenal. I loved it, my husband loved it, my kids, even my fish hater (Ike) loved it, because it tasted like the one type of fish he likes- tuna. Definitely not dry this way.
I encrusted my tuna steaks with sesame seeds- I wasn't sure they'd actually stick without any binder like egg or whatnot, but it worked out perfectly.
I'll be serving these along some Asian dishes including a cucumber wakame salad, Korean style swiss chard. I may also top the fish with avocado slices and sprinkle it with some wasabe, but that is still to be determined.
This recipe is naturally gluten free, allergy friendly (unless you happen to be allergic to fish or sesame seeds), grain free, Paleo and GAPS legal, sugar free, etc...
Sesame seeds (you can use a mix of white and black to make it more aesthetically pleasing)
Salt (do not over salt- use just a very little bit)
A drop of oil
1. Put your tuna steaks on a plate of sesame seeds that are mixed with a little salt. If the plate is dry, the sesame seeds will stick to your fish. (If the plate is wet, the sesame seeds might stick to the fish instead.) Flip over the fish to ensure that all sides are covered in sesame seeds.
2. Heat up a frying pan really hot. I used my cast iron skillet. Put a tiny little drop of oil in the bottom of the pan, just to make sure it doesn't stick.
3. Put the tuna steak in the pan for 2 minutes, flip over and cook for 2 minutes on the other side.
4. Remove from heat, maybe let it sit for 10 minutes, and then serve. Do not reheat.
Have you ever made or had tuna steaks before? How did you make them? Does this look like something you'd try?