Sesame-Srirancha Crusted Ahi Tuna

1. 1

   Preheat a large cast-iron skillet over very high heat.

2. 2

   In a large mixing bowl, combine the Sriracha and 1/2 tablespoon of the sesame oil.

3. 3

   Add the tuna and turn to coat on all sides.

4. 4

   Spread the sesame seeds out on a large plate, and dredge the tuna until coated on each side.

5. 5

   Drizzle the remaining 1 tablespoon sesame oil into the rocket-hot skillet.

6. 6

   Add the tuna pieces to the pan.

7. 7

   Sear each side for 30 seconds.

8. 8

   Remove the tuna from the skillet, cover with foil, and let rest for 2 minutes.

9. 9

   Using a long, sharp slicing knife or chefs knife, cut the tuna into 1/2-inch-thick slices.

10. 10

    Serve atop a bowl of steamed rice and vegetables.

11. 11

    Garnish with the green onions.

12. 12

    Serve immediately.

13. 13

    Give the cooked tuna a drizzle or dollop of Sriracha Aioli (page 16).

14. 14

    Have it with a bowl of quick Sriracha Sunomono: Toss 2 peeled and thinly sliced cucumbers with 1/4 cup seasoned rice vinegar, 1 tablespoon toasted sesame oil, and 1 tablespoon Sriracha for an easy, light salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.