Working with a superhot pan is key to getting a nice crust on the outside of your fish without overcooking the inside. A quick sear on each side leaves the interior quite rare, so make sure you are working with only the freshest sushi-grade tuna.

　　

Ingredients

makes 6 to 8 servings

　　2 tablespoons Sriracha

　　1 1/2 tablespoons toasted sesame oil

　　2 1/2 pounds sushi-grade ahi tuna loin, cut crosswise into 3 even pieces

　　1/2 cup black sesame seeds, lightly toasted

　　1/2 cup white sesame seeds, lightly toasted

　　Steamed rice and steamed vegetables, to serve

　　Sliced green onions, green part only, for garnish

　　

Step 1

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

　　

Step 2

In a large mixing bowl, combine the Sriracha and 1/2 tablespoon of the sesame oil. Add the tuna and turn to coat on all sides. Spread the sesame seeds out on a large plate, and dredge the tuna until coated on each side.

　　

Step 3

Drizzle the remaining 1 tablespoon sesame oil into the rocket-hot skillet. Add the tuna pieces to the pan. Sear each side for 30 seconds. Remove the tuna from the skillet, cover with foil, and let rest for 2 minutes. Using a long, sharp slicing knife or chef’s knife, cut the tuna into 1/2-inch-thick slices. Serve atop a bowl of steamed rice and vegetables. Garnish with the green onions. Serve immediately.

　　

OVER THE TOP TIP

Step 4

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

　　The Sriracha Cookbook