Rarin' to go: Sesame-encrusted Ahi tuna steaks

I must be on a seafood kick because here's another fish dish! Actually, the Ahi tuna was on sale this past weekend at the local grocery and I couldn't resist.

I love my tuna steaks pretty rare, and so far this is my favorite way to prepare them:

Pan-seared Ahi tuna with a side of seaweed salad

 I start with 2 tuna steaks (about 1 lb. together).

So pink and pretty!

They get seasoned fairly simply: Soy sauce, lemon juice, pepper, garlic powder. Then I let them marinate for a few minutes. The steaks get a roll in some sesame seeds, then go into a hot skillet. I use sesame oil in the bottom of the pan, and cook on high heat.

To keep the middle quite pink, I sear the steaks for about 2 minutes on each side.

Be sure to turn the steaks on their sides so you get that crust all the way around!

I like to serve with some rice and a seaweed salad, which you can buy for a couple bucks in the sushi section of the store. Keep some soy sauce and wasabi, if you like it, on the side to dunk your bites!