Seared Tuna

Made a sashimi dinner (tuna, hamachi, salmon) for me and the bf last night, complete with miso soup and seaweed salad. delish! i'm so domestic, it's ridiculous. Also, I like eating fish because it makes me feel like I'm being ~heathy~ and thus, skinny.

On a whim, I decided to try making some seared tuna, just to mix things up a little bit. It might have been a little heavy on the pepper, but i really like pepper so i thought it was yum. Turned out surprisingly well. Everything is estimated since I didn't really measure anything.

  • 2-3 tbsp freshly ground black pepper
  • 1 pinch of kosher salt
  • 1-2 tbsp white and/or black sesame seeds (optional)
  • Sushi-quality Ahi tuna steaks
  • 2 tablespoons olive oil

  1. On a plate spread the sesame seeds (optional), black pepper, and salt. Press each side of the tuna steak onto the black pepper mix.

  2. Place a cast iron skillet over high heat. Add oil, and when pan is very hot, place the tuna into the pan, pepper side down. Cook for approximately 30-45 seconds on each side. As the tuna cooks, the red meat will become whiter. Once you have all sides, the tuna will be almost raw in the middle, thus seared.

  3. Slice the tuna and arrange on a plate.

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