Sesame-Crusted Tuna
- 1/4 cup sesame seeds
- 1 tablespoon black sesame seeds, optional
- salt and freshly ground black pepper
- 2 tablespoons olive oil, plus more for brushing the fish
- 1 -1/2 tablespoons butter
- 2 pounds tuna steaks, cut in 6 equal portions, approximately 1-inch thick
- fleur de sel
- In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant.
- Remove from heat and spread seeds on a plate.
- Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
- Brush the tuna pieces on all sides with olive oil.
- Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides.
- Set aside on a wax foil lined cookie sheet.
- When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet.
- When oil is hot, add the butter, when the butter foams, add the fish to the skillet.
- Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown.
- When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning.
- Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
- Remove from heat and set aside.
- Fish will be medium rare at this point.
- If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
- To serve, slice each portion in half and place on the pasta bed with the edges overlapping.
- Sprinkle with finishing salt, if desired.
sesame seeds, black sesame seeds, salt, olive oil, butter, tuna, fleur de sel
Taken from www.foodnetwork.com/recipes/sesame-crusted-tuna-recipe.html (may not work)