Roasted Tuna with Cucumber

Instructions

1. 1

   Whisk together sesame oil, rice vinegar, minced ginger, soy sauce, and honey in a small bowl until combined. Set the dressing aside.

   Tip: Make the dressing while your pan heats up to save time.

2. 2

   Pat the tuna steaks completely dry with paper towels, then season generously on both sides with sea salt and black pepper.

   Tip: Dry tuna ensures a better sear and prevents steaming.

3. 3

   Heat olive oil in a large skillet over high heat until it shimmers, about 2 minutes.

   Tip: Use a cast-iron or stainless steel pan for the best crust.

4. 4

   Once the oil is very hot, carefully place the tuna steaks in the pan and sear for 2-3 minutes per side, until a golden crust forms. The interior should remain rare to medium-rare.

   Tip: Don't move the tuna while searing; let it develop a crust undisturbed.

5. 5

   Transfer the seared tuna to a cutting board and let it rest for 3 minutes.

   Tip: Resting allows the juices to redistribute for better texture.

6. 6

   Arrange cucumber ribbons on serving plates, creating a bed for the tuna.

   Tip: You can lightly salt the cucumbers a minute before serving for enhanced flavor.

7. 7

   Slice each tuna steak into 0.5-inch thick slices against the grain and arrange on top of the cucumber.

   Tip: Slicing against the grain makes the tuna more tender to bite.

8. 8

   Drizzle the sesame-ginger dressing over the tuna and cucumbers, then sprinkle with sesame seeds and fresh scallions.

   Tip: Reserve some dressing for extra drizzling at the table if desired.