Restaurant-quality sesame-crusted tuna steak, seared rare and sliced thin. Served with a soy-ginger dipping sauce and steamed edamame.
Pat tuna steaks dry and season with salt and pepper.
Spread sesame seeds on a plate and press tuna into seeds to coat all sides.
Heat sesame oil in a skillet over very high heat until smoking.
Sear tuna 60-90 seconds per side for rare, 2 minutes for medium-rare.
Mix soy sauce with grated ginger and a squeeze of lime for the dipping sauce.
Let tuna rest 2 minutes, then slice against the grain.
Serve sliced tuna with steamed edamame and dipping sauce.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.