Pan-seared tuna

pan seared tuna in wasabi sauce
Years ago, I bought a 12-oz bottle of Floribbean Key Lime Oil at an airport on my way home from Florida. Once I got it home, I wasn’t sure what to do with it. I finally realized I was trying to use too much at once, and that a little drop goes a long, long, looooooong way. Now I use my key lime oil to get a powerful lime zest flavor without having to actually zest a lime.

If you don’t have lime oil, just press some finely-grated lime zest in with the pepper and sesame seeds.

A light entree or appetizer for 2.

1/2 lb sashimi-grade tuna steak
Extra light olive oil
Key lime oil
Coarse salt
Fresh cracked black pepper
Sesame seeds (optional, meaning I forgot to use them and it was still tasty)

With your fingers, spread olive oil on the tuna steak, and then rub in a few drops of the lime oil. Sprinkle liberally with the salt, and then coat the entire surface with pepper and sesame seeds.

Bring a cast-iron skillet with a drizzle of olive oil to medium heat. You do NOT want it to be too hot. Place the tuna steak in the skillet and cook for 60 seconds. Turn it over and cook for another minute or two. You’ll be able to watch the top and bottom turn whitish-gray while keeping the middle pink and rare.

Remove to a cutting board and slice. Make a pretty puddle of sauce in the center of a plate and place the tuna pieces on the sauce.

Sauce recommendations:
Ponzu sauce
Roasted pepper cream
Saltsa ladolemono
Tamarind sauce
Taratoor (Lebanese garlic sauce)
Will’s amazing orange sauce
Teriyaki sauce (from Gary on s/v Gallant Fox)