Sesame-Srirancha Crusted Ahi Tuna

• 2 tablespoons Sriracha
• 1 1/2 tablespoons toasted sesame oil
• 2 1/2 pounds sushi-grade ahi tuna loin, cut crosswise into 3 even pieces
• 1/2 cup black sesame seeds, lightly toasted
• 1/2 cup white sesame seeds, lightly toasted
• Steamed rice and steamed vegetables, to serve
• Sliced green onions, green part only, for garnish

1. Preheat a large cast-iron skillet over very high heat.
2. In a large mixing bowl, combine the Sriracha and 1/2 tablespoon of the sesame oil.
3. Add the tuna and turn to coat on all sides.
4. Spread the sesame seeds out on a large plate, and dredge the tuna until coated on each side.
5. Drizzle the remaining 1 tablespoon sesame oil into the rocket-hot skillet.
6. Add the tuna pieces to the pan.
7. Sear each side for 30 seconds.
8. Remove the tuna from the skillet, cover with foil, and let rest for 2 minutes.
9. Using a long, sharp slicing knife or chefs knife, cut the tuna into 1/2-inch-thick slices.
10. Serve atop a bowl of steamed rice and vegetables.
11. Garnish with the green onions.
12. Serve immediately.
13. Give the cooked tuna a drizzle or dollop of Sriracha Aioli (page 16).
14. Have it with a bowl of quick Sriracha Sunomono: Toss 2 peeled and thinly sliced cucumbers with 1/4 cup seasoned rice vinegar, 1 tablespoon toasted sesame oil, and 1 tablespoon Sriracha for an easy, light salad.

sriracha, sesame oil, tuna loin, black sesame seeds, white sesame seeds, rice, green onions

Taken from www.epicurious.com/recipes/food/views/sesame-srirancha-crusted-ahi-tuna-379500 (may not work)