Seared Tuna Steaks

We eat a lot of seafood – big fish, little fish, red fish and blue fish! We rarely ever go grocery shopping without taking a peek at the seafood department to see what’s available. Although we enjoy the spontaneity of choosing something fresh this isn’t always an option especially now that the winter weather keeps us from venturing out as often. I always keep a good supply of frozen seafood on hand. Along with shrimp, scallops and calamari, I like having several types of frozen filets available.

This weekend was particularly busy in our household. When tackling new year’s resolutions such as organizing the pantry, I didn’t have much enthusiasm to make a complex meal. That’s when frozen fish is the best solution. I thawed a couple tuna steaks for dinner with no plan on how to cook them. Pan searing would be quickest and easiest but I needed to add a bit more flavor and pizzazz to the dish. A little soy sauce, toasted sesame oil and a sprinkle of toasted sesame ginger seasoning was all I needed. Dinner was ready in no time and my family raved.

Whenever I stop in places like TJ Maxx, I always take a walk through the food aisle. Most of the items don’t appeal to me at all but every so often there’s a great find – such as the jars of Victoria Taylor’s brand seasonings. I’ve purchased several of them and have never been disappointed. The quality is great and they have all-natural ingredients – no fillers or preservatives. The final touch to my seared tuna steaks was a hefty sprinkle of Victoria Taylor’s Sesame Ginger Seasoning. Its combination of plain and black sesame seeds, ginger, garlic and sea salt added just enough flavor and crunch to elevate the tuna to something divine.

SEARED TUNA STEAKS
2 1-inch-thick tuna steaks
2 tablespoons extra virgin olive oil
1 tablespoon low sodium soy sauce
2 teaspoons Asian toasted sesame oil
2 teaspoons
2 teaspoons Victoria Taylor’s Sesame Ginger Seasoning

Heat the olive oil in a cast iron pan until shimmering. Place the tuna steaks into the pan and let them sear for about 1 minute. Cover the pan while they cook to avoid splattering. Turn the steaks over and sear the other side for an additional minute.

Turn off the burner and move the pan to a cool burner while you add the soy sauce and toasted sesame oil to the pan. Be careful because the liquids will splatter a lot when you first add them.

Once again turn the tuna steaks over to coat them with the liquid. Cover, then continue cooking for another minute on each side.

High quality tuna steaks are best when served medium rare but, if you like them more on the medium side, cook them for about 8 minutes total. To serve, place a tuna steak on a dinner plate, drizzle with the pan juices and top with a sprinkle of Sesame Ginger Seasoning.

I served my tuna steaks along with sauteed sugar snap peas and salad greens topped with grated daikon radish. Simple – easy – delicious!