Seared tuna steaks fast, a bit exotic

Want dinner in 20 minutes? Try this seared tuna. A sesame seed crust gives it an Asian aspect.

Look for the best grade of tuna you can find – yellowfin is a good choice, the thicker the better. Allow 2 to 3 minutes’ cooking time per inch of thickness, so the tuna is tender and still rare.

Mixing black and regular sesame seeds makes for a dramatic presentation.

1/3cup black sesame seeds

1/3cup sesame seeds

4tuna steaks, about 6 ounces each

2tablespoons peanut oil

4teaspoons rice wine vinegar

2tablespoons extra-virgin olive oil

1/2teaspoon sesame oil

1/2teaspoon low-sodium soy sauce

1/2teaspoon sugar

4cups mesclun greens

On a large sheet of wax paper, combine the sesame seeds. Coat each tuna steak with the seeds, pressing the seeds into the fish with the heel of your hand.

In a large skillet over medium-high heat, heat the peanut oil for 2 minutes. Add the tuna and cook for 3 to 5 minutes per side, depending on how well done you like it. Let it rest on a cutting board.

In a small bowl, whisk together the rice wine vinegar, olive oil, sesame oil, soy sauce and sugar. Set aside.

Place the mesclun greens in a large bowl; add the dressing and toss to coat. Slice the tuna diagonally and fan the slices on atop the greens.

From “One-Dish Dinners,” by Linda West Eckhardt and Katherine West DeFoyd