This recipe will help transport you to the tropics! Something you might have thought of as a restaurant order only dish can be done right at home and with ease! At Clarke, we like to serve this with some aromatic rice with our Summer Squash Asian Slaw and our Spicy Mango Sweet and Sour Sauce. Yum!
Yields (5oz per serving)
5 oz of yellow fin tuna about 1 inch thick per serving
3 tbs of Sesame Seeds per serving (White, Black, or a combination of both)
2 tbs of high smoke temperature oil (grapeseed, vegetable, canola etc.)
1. Remove tuna from Packaging and place on a paper towel lined plate. Place another paper towel on top and pat dry. The goal is to make sure the tuna is dry with no residual moisture. This will prevent you from getting a good sear and crust on the tuna.
2. Place sesame seeds on a plate and place your tuna on top of the seeds lightly pressing down on tuna and repeat on all the sides. Whatever sticks is the perfect amount.
3. Preheat a nonstick pan (preferably a cast iron) on your Wolf induction Cook Top or Range on high heat. Add your oil and the goal is to get this pan very hot. Once you see light smoke coming up from pan add tuna. If you are doing multiple portions, make sure to not overcrowd your pan as this will prevent crust from forming. Sear on each side for 3 mins.
4. Transfer tuna on a cutting board and cut into ¼’’ slices. I like to season with salt and pepper at this point. Add with your favorite accompaniments and enjoy!