Ingredients:

  • 2 tuna steaks (6-8 ounces each, about 1.5-2.5cm thick), preferably sushi-grade
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 1 teaspoon sesame seeds, for garnish
  • Optional: Lemon wedges, for serving

Instructions:

  1. Pat the tuna steaks completely dry with paper towels. Season generously on both sides with salt and pepper. If using, gently press sesame seeds onto the seasoned tuna.
  2. Place a heavy-bottomed skillet over high heat. Let it heat up completely until it's almost smoking. Add the olive oil. It should shimmer.
  3. Carefully place the tuna steaks in the hot skillet. Sear for 1-2 minutes per side for rare, 2-3 minutes for medium-rare, or longer for more well-done (not recommended!). Use tongs to gently lift the steaks and check the sear.
  4. If using a thermometer, insert it into the thickest part of the steak. Aim for 120-130°F (49-54°C) for rare, 130-140°F (54-60°C) for medium-rare.
  5. Remove the tuna steaks from the skillet and let them rest for a few minutes before slicing. Serve immediately with lemon wedges, if desired.