Pan-Seared Sesame-Crusted Tuna Steaks With Avocado Orange Salsa |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This recipe is from the America's Test Kitchen Family Cookbook. It is a delicious light recipe that comes together very quickly. Leave the tuna pink in the center for the best flavor. For an alternative preparation omit the sesame seeds and press 1/2 teaspoon cracked black peppercorns onto each side of the oiled tuna steaks before cooking. Ingredients:
1 large orange, peeled and cut into 1/2 inch pieces |
1 avocado, pitted and cut into 1/2 inch cubes |
2 tablespoons minced red onions |
4 teaspoons fresh lime juice |
1 small jalapeno chile, stemmed, seeded, and minced |
2 tablespoons minced fresh cilantro |
salt |
3/4 cup sesame seeds |
4 tuna steaks, 1 inch thick (8 oz. each) |
2 tablespoons vegetable oil |
salt and pepper |
Directions:
1. For the salsa:
2. Combine all of the ingredients in a small bowl and season with salt to taste.
3. For the fish:
4. Spread the sesame seeds in a shallow dish.
5. Pat the fish dry with paper towels, then rub thoroughly with 1 tablespoon of the oil.
6. Season the fish with salt and pepper.
7. Press both sides of each steak into the sesame seeds to coat.
8. Heat the remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
9. Gently lay the tuna in the pan and cook until the seeds are golden brown 1.5 - 2 minutes.
10. Carefully flip the fish and continue to cook until just golden brown on the second side, 1.5 - 3 minutes depending upon your desired doneness.
11. Serve with the salsa.
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