We had a pretty good sized tuna steak that Jeffrey cut in half and marinated for about 10 to 15 minutes in sesame oil and a splash of soy sauce. Next time we’ll let it soak a little longer, closer to 30 minutes or more.
He heated olive oil and a bit of butter in a skillet and in the meantime, patted down both sides of the tuna with sesame seeds.
He seared the tuna, cooking mine a bit longer than his. I like rare tuna but I don’t like it when it’s cold in the center. Letting it come to room temperature helps.
Ding, ding, ding! We have a winner! Tasty and healthy. The sesame oil complimented the tuna nicely.
We had brussel sprouts with the tuna. I love brussel sprouts. Following the package directions, we microwaved them – perfect since tuna takes, literally, less than two minutes to cook – and made a “sauce” of melted butter and dark brown sugar. I sprinkled some lightly toasted pecans on top.
Next time, we may try some sauteed bok choy as a side dish.
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