Roasted Tuna with Watercress

Instructions

1. 1

   Make the vinaigrette by whisking together 3 tablespoons olive oil, lemon juice, minced shallot, Dijon mustard, minced garlic, and red pepper flakes in a small bowl. Stir in capers and let sit for 5 minutes to meld flavors.

   Tip: You can prepare this while your pan heats up to save time.

2. 2

   Season both sides of the tuna steaks generously with sea salt and black pepper about 2 minutes before cooking.

   Tip: Seasoning just before cooking helps the crust develop better than seasoning too early.

3. 3

   Heat 2 tablespoons olive oil in a large skillet over high heat until it just begins to smoke.

   Tip: A properly heated pan is key to achieving a golden crust while keeping the inside rare.

4. 4

   Place tuna steaks in the hot oil and sear for 2 minutes on the first side without moving them, then flip and sear for another 1.5-2 minutes for medium-rare center.

   Tip: For sushi-grade tuna, aim for a rare to medium-rare center; overcooking will dry out the delicate fish.

5. 5

   Transfer roasted tuna to a warm plate and let rest for 2 minutes while you finish the salad.

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

6. 6

   Toss the fresh watercress with half of the vinaigrette in a large bowl and divide among four plates, arranging as a bed.

   Tip: Dress the greens lightly so they don't become wilted.

7. 7

   Place a warm tuna steak on top of each watercress bed and drizzle with remaining vinaigrette.

   Tip: The warmth of the tuna will slightly soften the watercress while keeping it crisp.

8. 8

   Garnish each plate with toasted sesame seeds and serve immediately while the tuna is still warm.

   Tip: Sesame seeds add a nutty crunch and visual appeal to the finished dish.