Prep 15 mins
Cook 10 mins
This recipe is from the America's Test Kitchen Family Cookbook. It is a delicious light recipe that comes together very quickly. Leave the tuna pink in the center for the best flavor. For an alternative preparation omit the sesame seeds and press 1/2 teaspoon cracked black peppercorns onto each side of the oiled tuna steaks before cooking.
- 1 large orange, peeled and cut into 1/2 inch pieces
- 1 avocado, pitted and cut into 1/2 inch cubes
- 2 tablespoons minced red onions
- 4 teaspoons fresh lime juice
- 1 small jalapeno chile, stemmed, seeded, and minced
- 2 tablespoons minced fresh cilantro
- 3⁄4 cup sesame seeds
- 4 tuna steaks, 1 inch thick (8 oz. each)
- 2 tablespoons vegetable oil
- salt and pepper
- For the salsa:
- Combine all of the ingredients in a small bowl and season with salt to taste.
- For the fish:
- Spread the sesame seeds in a shallow dish.
- Pat the fish dry with paper towels, then rub thoroughly with 1 tablespoon of the oil.
- Season the fish with salt and pepper.
- Press both sides of each steak into the sesame seeds to coat.
- Heat the remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
- Gently lay the tuna in the pan and cook until the seeds are golden brown 1.5 - 2 minutes.
- Carefully flip the fish and continue to cook until just golden brown on the second side, 1.5 - 3 minutes depending upon your desired doneness.
- Serve with the salsa.