Pan-Seared Tuna Steaks with Gingery Dipping Sauce

• 3 tuna steaks, each 1/2 pound and about 1 inch thick
• 1/2 teaspoon sugar
• 1 1/2 tablespoons fish sauce
• 1 tablespoon fresh lime juice
• 2 tablespoons canola or other neutral oil
• 2/3 cup Ginger-Lime Dipping Sauce (page 309)

1. Pat the tuna steaks dry with paper towels.
2. To make the marinade, in a bowl large enough to accommodate the tuna steaks, whisk together the sugar, fish sauce, lime juice, and oil.
3. Add the steaks and turn them to coat well.
4. Theres no need to let the steaks marinate.
5. Heat a 12-inch nonstick skillet over medium-high heat until hot.
6. To test if it is ready, flick a drop of water into it.
7. It should immediately dance and then evaporate.
8. Add the tuna steaks and let them cook, undisturbed, for 2 minutes.
9. The tuna should brown nicely on the underside, perhaps even with some dark caramelized spots.
10. Using tongs, carefully turn the steaks over.
11. Without disturbing them, let them cook for about another 1 1/2 minutes for rare or 3 minutes for medium-rare.
12. To check for doneness, nick the steaks with the tip of a paring knife.
13. A rare steak should be opaque at the edges and translucent red and cool in the middle.
14. A medium-rare steak should be opaque at the edges and reddish pink in the middle.
15. For a medium steak, cook for medium-rare but let the steak rest for 5 minutes under a foil tent before cutting.
16. The steak will continue to cook as it rests.
17. Transfer the steaks to a cutting board.
18. Cut each steak into 1/4-inch-thick slices.
19. Arrange the slices on a platter and serve immediately with the dipping sauce.

tuna, sugar, fish sauce, lime juice, other neutral oil, gingerlime dipping sauce

Taken from www.epicurious.com/recipes/food/views/pan-seared-tuna-steaks-with-gingery-dipping-sauce-383034 (may not work)