Pan-Seared Sesame-Crusted Tuna Steaks with Avocado-Orange Salsa

This is one of my favorite quick and healthy dinners. (Last Tuesday C and I were in a hurry to get out the door, we had this meal prepared and eaten in 30 minutes so I mean it when i say this meal is quick to prepare.) The heat from the jalapenos, the sweet from the orange, and the creaminess of the avocados in the salsa compliment the texture of the tuna and the flavors of the toasted sesame seeds. I love the salsa so much that I typically make a double batch of the salsa and opt to not serve this meal with a side starch.


I would recommend this recipe to someone who loves sushi and likes the idea of eating rare fish with a pink center. The center should be very pink. If you try this recipe and cut the tuna steak open to find an all white center then I feel sorry for you, as you mine as well serve the orange salsa over a can of tuna as it will taste the same.

I own several cookbooks but this recipe comes from my go-to book, The America's Test Kitchen Family Cookbook (pg 265.) My copy of the book is seasoned with remains from past recipes i've made, it's really gotten it's use. As I try recipes I put a check mark by them in the book and leave notes in the side margins rating the recipe (all of the recipes i've tried from this book have been winners) and tips to try when making the recipes a second time.

Avocado-Orange Salsa-

1 large orange, peeled and pith removed, segmented and diced into 1/2 inch pieces
1 ripe avocado, diced medium
2 tbsp minced red onion
4 tsp fresh lime juice
1 small jalapeno, stemmed, seeded and minced.
2 tbsp minced fresh cilantro leaves
Salt, to taste (be generous, it brings out the flavor)

Combine all ingredients in small bowl.

Pan-seared Sesame Tuna-

3/4 cup sesame seeds (a large bag is under $2 in the Indian aisle of your local produce market)
4 tuna steaks, 8 oz each and about 1″ thick (2 large yellow tail tuna fillets are approx. $5 at Trader Joe's, this is the best price i've seen)
2 tbsp vegetable oil
Salt and ground black pepper

1. Spread sesame seeds in shallow baking dish or pie plate. Pat tuna steaks dry with paper towel; use 1 tbsp oil to rub both sides of steaks, then sprinkle with salt and pepper. Press both sides of each steak in sesame seeds to coat.
2. Heat remaining 1 tbsp oil in 12 inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add tuna steaks and cook 30 seconds without moving. Reduce heat to medium-high; continue to cook until seeds are golden brown, about 1 1/2 minutes. Using tongs, carefully flip tuna steaks; cook, without moving steaks, until golden brown on second side, about 1 1/2 minutes for rare (opaque at perimeters and translucent red and cool at the center) or 3 minutes for medium-rare (opaque at perimeters and reddish-pink at center). Serve immediately (there is no making the salsa in advance or reheating the fish, it will ruin the recipe) with orange salsa on the side.