Working with a superhot pan is key to getting a nice crust on the outside of your fish without overcooking the inside. A quick sear on each side leaves the interior quite rare, so make sure you are working with only the freshest sushi-grade tuna.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Preheat a large cast-iron skillet over very high heat.
Step 2
In a large mixing bowl, combine the Sriracha and 1/2 tablespoon of the sesame oil. Add the tuna and turn to coat on all sides. Spread the sesame seeds out on a large plate, and dredge the tuna until coated on each side.
Step 3
Drizzle the remaining 1 tablespoon sesame oil into the rocket-hot skillet. Add the tuna pieces to the pan. Sear each side for 30 seconds. Remove the tuna from the skillet, cover with foil, and let rest for 2 minutes. Using a long, sharp slicing knife or chef’s knife, cut the tuna into 1/2-inch-thick slices. Serve atop a bowl of steamed rice and vegetables. Garnish with the green onions. Serve immediately.
OVER THE TOP TIP
Step 4
Give the cooked tuna a drizzle or dollop of Sriracha Aïoli (page 16). Have it with a bowl of quick Sriracha Sunomono: Toss 2 peeled and thinly sliced cucumbers with 1/4 cup seasoned rice vinegar, 1 tablespoon toasted sesame oil, and 1 tablespoon Sriracha for an easy, light salad.
