Roasted Tuna with Rocket

Instructions

1. 1

   Pat the tuna steaks dry with paper towels to remove excess moisture, which helps achieve a better sear. Season both sides generously with sea salt and black pepper.

   Tip: Dry tuna is key to getting a golden crust while keeping the interior rare.

2. 2

   Press the sesame seeds onto both sides of each tuna steak, coating them evenly. Heat 2 tablespoons of olive oil in a large cast-iron skillet over high heat until the oil shimmers and just begins to smoke.

   Tip: Use high heat to develop a flavorful crust without overcooking the inside.

3. 3

   Once the pan is very hot, carefully place the tuna steaks in the skillet. Sear for 2-3 minutes on the first side without moving them, then flip and sear for another 2 minutes on the second side for rare to medium-rare doneness.

   Tip: Tuna continues to cook slightly after removal, so avoid overcooking at this stage.

4. 4

   Transfer the seared tuna to a cutting board and let rest for 3-4 minutes. While the tuna rests, prepare the dressing by whisking together the remaining 4 tablespoons of olive oil, lemon juice, and capers in a small bowl.

   Tip: Resting allows the juices to redistribute throughout the fish.

5. 5

   Place the fresh rocket in a large bowl and add the sliced red onion and halved cherry tomatoes. Drizzle with half of the lemon-caper dressing and toss gently to combine.

   Tip: Dress the salad just before serving to keep the rocket crisp.

6. 6

   Divide the dressed rocket salad among four serving plates. Slice each tuna steak diagonally into 0.5-inch thick pieces and arrange attractively on top of each salad portion.

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

7. 7

   Drizzle the remaining lemon-caper dressing over the plated tuna and around the plate for presentation. Serve immediately while the tuna is still warm.

   Tip: The contrast between warm tuna and cool rocket creates an excellent textural experience.