I used a grill pan to cook my tuna steaks, and I love how it created a gradation of bronze tones on the sesame seeds, which become burnished and glossy once cooked. The black pepper's heat and the toasty sesame seeds were beautifully contrasted by the light citrusy sauce, all of which work together to accentuate the sweetness of the fish.
2 4-oz tuna steaks
1/2 tbsp Kikkoman Ponzu Lime sauce, plus more for serving
1 tbsp white sesame seeds
1/4 tsp coarsely-cracked black pepper
pinch coarse kosher salt
non-stick cooking spray
1. Heat a grill pan or skillet over medium-high heat.
2. Brush all the surfaces of the tuna with the Ponzu Lime sauce.
3. Combine the sesame seeds, pepper, and salt in a small plate. Press the two largest sides of the steaks into the sesame mixture.
4. Spray the grill pan of skillet with the non-stick spray and then add the fillets. Cook each steak until the seeds are tan to dark brown in spots on both sides of the steaks, keeping most of their interior pink and rare.
- Servings per recipe: 2
- Per serving:
- Fat: 9.4 g
- Saturated fat: 2.1 g
- Cholesterol:56 mg
- Sodium: 283 mg
- Carbohydrates: 1.5 g
- Fiber: 0.6 g
- Protein: 35 g