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1
Pat the tuna steaks dry with paper towels.
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2
To make the marinade, in a bowl large enough to accommodate the tuna steaks, whisk together the sugar, fish sauce, lime juice, and oil.
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3
Add the steaks and turn them to coat well.
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4
Theres no need to let the steaks marinate.
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5
Heat a 12-inch nonstick skillet over medium-high heat until hot.
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6
To test if it is ready, flick a drop of water into it.
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7
It should immediately dance and then evaporate.
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8
Add the tuna steaks and let them cook, undisturbed, for 2 minutes.
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9
The tuna should brown nicely on the underside, perhaps even with some dark caramelized spots.
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10
Using tongs, carefully turn the steaks over.
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11
Without disturbing them, let them cook for about another 1 1/2 minutes for rare or 3 minutes for medium-rare.
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12
To check for doneness, nick the steaks with the tip of a paring knife.
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13
A rare steak should be opaque at the edges and translucent red and cool in the middle.
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14
A medium-rare steak should be opaque at the edges and reddish pink in the middle.
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15
For a medium steak, cook for medium-rare but let the steak rest for 5 minutes under a foil tent before cutting.
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16
The steak will continue to cook as it rests.
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17
Transfer the steaks to a cutting board.
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18
Cut each steak into 1/4-inch-thick slices.
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19
Arrange the slices on a platter and serve immediately with the dipping sauce.
