Roasted Tuna with Avocado

Instructions

1. 1

   Pat tuna steaks dry with paper towels. Season both sides generously with sea salt and black pepper.

   Tip: Dry tuna ensures better searing and a golden crust.

2. 2

   Press sesame seeds evenly onto both sides of each tuna steak, creating a complete coating.

   Tip: The sesame seeds add crunch and nutty flavor to the exterior.

3. 3

   In a small bowl, whisk together wasabi paste, soy sauce, lime juice, and minced ginger to create a sauce. Set aside.

   Tip: Adjust wasabi to your heat preference.

4. 4

   Heat a cast-iron skillet or heavy pan over high heat for 2 minutes until very hot. Add 2 tablespoons of olive oil.

   Tip: A screaming hot pan creates the characteristic sear crust while keeping the interior rare.

5. 5

   Place tuna steaks in the hot pan and sear for 2-3 minutes per side, until the sesame coating is golden brown and the center remains rare.

   Tip: Do not move the steaks while searing to develop a proper crust.

6. 6

   Toss mixed greens, daikon radish, and cucumber with remaining 1 tablespoon olive oil and half the wasabi sauce. Divide among four plates.

   Tip: The fresh vegetables provide crispness and balance to the rich tuna.

7. 7

   Arrange sliced avocado on each plate and top with the seared tuna steak.

   Tip: Slice avocado just before plating to prevent browning.

8. 8

   Drizzle remaining wasabi-lime sauce around the plate and serve immediately.

   Tip: Serve hot tuna with cold avocado for contrasting temperatures and textures.