One of my goals for 2019 is to eat more seafood. In 2018 we were successful at cooking salmon for the first time (this recipe was my favorite) and it helped ease my fear of cooking fish. I figured tuna was another easy fish to try and I’m on to cooking cod and scallops next.
For Christmas dinner this year, we switched things up a bit and decided to try making sesame crusted tuna steaks for the first time. It was a little risky making a new dish for our holiday feast, but the tuna steaks turned out great. They were so delicious that since Christmas we’ve made tuna steaks ttwo more times. I served the tuna steaks with my 3 ingredient cucumber salad and shaved Brussels sprouts and bacon salad.
Tuna is a fish that contains high mercury levels so you want to be careful about consuming too much. Our plan is to only add tuna steaks to our dinner rotation one or two times a month.
Shopping List
- 4 wild caught tuna steaks, thawed completely
- 1/2 cup sesame seeds (white, black, or both)
- 3 tablespoons sesame oil
- 2 tablespoons olive oil
- Salt and pepper (to taste)
Instructions
- Dry the tuna steaks with a paper towel then brush both sides with the sesame oil. Season both sides with salt and pepper.
- Place the sesame seeds on a plate and roll the tuna steaks in the seeds until completely covered, pressing down gently to get the sesame seeds to stick.
- In a large skillet, heat the 2 tablespoons of olive oil on medium-high heat. Once hot, place the tuna steaks in the pan.
- Cook the tuna steaks for 1-3 minutes on each side. For reference, our steaks were closer to 1.5 inches thick and cooking them for 3 minutes on each side cooked them to medium-well.
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