Seared Tuna with Japanese Mayo
Gold Coast tuna steak seared rare in a sesame crust, sliced thin and served with Japanese mayo and soy. A dinner that looks like it took all day.
Prep 5 minCook 6 minServes 2Difficulty 1 of 4
Everything you'll need
- 2 steaks Tuna steakback soon
- 3 tbsp Japanese mayo$16.99
- 4 tbsp to coat Sesame seeds
- 2 tbsp Soy sauce
- 1 tsp, grated Fresh ginger
- 1 tbsp Vegetable oil
The method
- 1
Pat the tuna steaks dry. Spread sesame seeds on a plate and press the tuna firmly into them to coat all sides evenly.
- 2
Heat a cast iron or heavy pan over very high heat until smoking. Add a thin film of vegetable oil.
- 3
Sear the tuna for 60 to 90 seconds per side for rare in the centre. Remove immediately and rest for 1 minute.
- 4
Slice thinly across the grain. Arrange on a plate and drizzle with Japanese mayo and soy sauce.
- 5
Finish with grated ginger and serve immediately.