Look for the best grade of tuna you can find -- yellowfin is a good choice, the thicker the steaks the better. Allow 2 to 3 minutes' cooking time per inch of thickness, so the tuna is tender and still rare. Mixing black and regular sesame seeds makes for a dramatic presentation, but the crust is equally crisp and crunchy if you use only the regular ones.
- 1/3 cup black sesame seeds (available at Wegmans, Whole Foods, some Rodman's stores and Asian specialty markets)
- 1/3 cup sesame seeds
- 4 (24 ounces) tuna steaks
- 2 tablespoons peanut oil
- 4 teaspoons rice wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sesame oil
- 1/2 teaspoon low-sodium soy sauce
- 1/2 teaspoon sugar
- 4 cups mesclun greens
On a large sheet of wax paper, combine the sesame seeds. Coat each tuna steak with the seeds, pressing the seeds into the fish with the heel of your hand.
In a large skillet over medium-high heat, heat the peanut oil for 2 minutes. Add the tuna and cook for 3 to 5 minutes per side, depending on how well done you like your fish. Transfer the tuna to a cutting board to rest.
In a small bowl, whisk together the rice wine vinegar, olive oil, sesame oil, soy sauce and sugar. Set aside.
Place the mesclun greens in a large bowl; add the dressing and toss to coat. Arrange the dressed greens in the middle of individual plates. Slice the tuna diagonally and fan out the slices on top of the greens. Serve immediately.
Adapted from "Stylish One-Dish Dinners," by Linda West Eckhardt and Katherine West DeFoyd (Doubleday, 1999).
Tested by Marcia Kramer.
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