Ever since the summer of '19, where a younger and more impressionable version of myself had a seared tuna fillet in Santa Monica Oyster Bar in California, the dish had been living rent-free in my head. Yes, it's a dish which had its hey-day in the '90s, but in my defense, I wasn't born yet. Late is better than never, and thirty years down the road, I'm just discovering how good the classics can be.
Because the tuna is served raw in the middle, it's worthwhile to find sashimi-grade tuna from a place that you trust. What complicates things is that the term 'sashimi-grade' is entirely unregulated, and any mishaps in the cold-chain, a term we are all familiar with after COVID, may run the risk of eating bad raw fish. Do get your sashimi from a reputable source.
Sesame-Crusted Seared Tuna
INGREDIENTS
Tuna fillet, sashimi-grade, ideally about 1-inch thick
1/2 tsp salt
Black and white sesame seeds
Olive oil
1/2 lemon
STEPS
1. Set a non-stick frying pan over high heat. Add olive oil.
2. In a plate or large bowl, combine the sesame seeds. Salt the tuna fillets and coat the tuna with sesame seeds.
3. Sear the flat side of the tuna over high heat for 45s on each flat side, and then a quick sear, about 10s on each of the remaining sides of the tuna's surface.
4. Remove from heat immediately and slice the tuna with a sharp knife.
5. Serve over a bed of salad, and squeeze the juice of half a lemon over the dish.
