Tips for Cooking Tuna Steak
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Use sashimi-grade tuna for best texture and safety.
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Pat dry thoroughly—moisture prevents proper searing.
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Preheat pan until very hot before adding tuna.
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Don’t move the steak while searing to develop a good crust.
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Sear briefly for rare centre; tuna overcooks quickly.
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Let the tuna rest 2 minutes before slicing.
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Slice against the grain for tenderness.
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Toast sesame seeds lightly beforehand for more aroma.
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Adjust soy-ginger drizzle to taste—add chilli for spice.
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Serve immediately; tuna tastes best fresh off the heat.
Serve It With Suggestions
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Steamed jasmine rice or sushi rice
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Quick pickled cucumber salad
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Wasabi mayonnaise or aioli
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Sautéed bok choy or baby spinach
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Mango salsa or avocado slices
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Edamame pods
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Seaweed salad
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Coconut-lime rice
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Ginger-carrot slaw
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Sesame-ginger dressing drizzle
FAQ's
Q: How do I choose tuna for searing?
A: Look for sashimi-grade or sushi-grade steaks at a trusted fishmonger.
Q: My sesame seeds burned—what went wrong?
A: Lower the heat slightly and toast seeds separately before adding to tuna.
Q: Can I sous-vide the tuna first?
A: Yes—cook at 46°C for 30 minutes, then sear for crust.
Q: Is it safe to eat rare tuna?
A: When sashimi-grade, yes. It’s flash-seared, locking in juices but safe to consume.
Q: What if I don’t have rice vinegar?
A: Replace with lemon or lime juice at half quantity.
Q: How do I store leftover tuna?
A: Refrigerate in airtight container for up to 1 day—best fresh.
Q: Can I grill the tuna instead of pan-searing?
A: Absolutely—use a hot grill and sesame oil to prevent sticking.
Q: Can I make the sauce ahead?
A: Yes—store in fridge up to 3 days. Warm gently before serving.
Q: What sides pair best?
A: Light salads, rice bowls, or steamed veggies complement it well.
Q: Can I use black sesame seeds alone?
A: Yes—black seeds lend striking contrast and equal flavour.
