Sesame-Crusted Tuna with Cucumber Avocado Salad
Equipment
- Large skillet
- Mixing bowl
- Sharp knife
Ingredients
- 4 tuna steaks, about 6 ounces each
- 1/4 cup sesame seeds
- 2 tablespoons sesame oil
- 2 cucumbers, thinly sliced
- 2 ripe avocados, diced
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pat the tuna steaks dry and season both sides with salt and pepper. Press the sesame seeds onto both sides of each steak so they stick well.
- Heat the sesame oil in a large skillet over medium-high heat. Once hot, add the tuna steaks and sear for about 2 minutes per side for medium-rare. Remove from the heat and let them rest for a few minutes.
- While the tuna rests, combine the sliced cucumbers, diced avocados, lime juice, and chopped cilantro in a mixing bowl. Toss gently to coat everything without breaking up the avocado too much.
- Slice the tuna steaks and divide them among four plates. Spoon the cucumber avocado salad alongside each portion and serve right away.
Notes
Use sushi-grade tuna if you prefer it very rare in the center. The salad tastes best when made just before serving so the avocado stays fresh and the cucumber keeps its crunch. If you need to prep ahead, slice the cucumbers and mix the lime juice with the cilantro in advance, then add the avocado at the last minute.
Course: Main Course
Cuisine: Asian
Equipment: Large skillet, Mixing bowl, Sharp knife
Cuisine: Asian
Equipment: Large skillet, Mixing bowl, Sharp knife