PAN-SEARED SESAME-CRUSTED TUNA STEAKS RECIPE from America's Test Kitchen

PAN-SEARED SESAME-CRUSTED TUNA STEAKS RECIPE
(serves 4)

Prepare the sauce before cooking the fish (recipe follows). Cooking times in this recipe are for tuna steaks cooked to rare and medium-rare. If you prefer medium, observe the timing for medium-rare, then tent the tuna loosely with foil for 5 minutes before slicing. If you prefer tuna cooked so rare that it is still cold in the center, try to purchase steaks that are 1 1/2" thick and cook them according to the timing for rare. Bear in mind that the cooking times are estimates; check for doneness by nicking the fish with a paring knife. To cook only 2 steaks, use half as many sesame seeds, reduce the amount of oil to 2 teaspoons both on the fish and in the pan, use a 10" nonstick skillet and follow the same cooking times.

INGREDIENTS
3/4 cup sesame seeds
4 (8 ounce) tuna steak, about 1" thick (see note above)
2 tablespoons vegetable oil
Table salt and ground black pepper
1 recipe Ginger-Soy Sauce with Scallions (see recipe below)

Spread the seeds in a shallow baking dish or pie plate. Pat the tuna steaks dry with a paper towel; use 1 tablespoon of the oil to rub both sides of the steaks, then sprinkle them with salt and pepper. Press both sides of each steak in the sesame seeds to coat.

Heat the remaining 1 tablespoon of oil in a 12" nonstick skillet over high heat until just beginning to smoke and swirl to coat the pan. Add the steaks and cook 30 seconds without moving them.

 Reduce the heat to medium-high and continue to cook until the seeds are golden brown, about 1 1/2 minutes. Using tongs, flip the tuna carefully and cook, without moving them, until golden brown on the second side and the centers register 110 degrees for rare (about 1 1/2 minutes) or 120 degrees for medium-rare (about 3 minutes). Serve with sauce.