White and black sesame encrusted seared tuna steaks, topped with butter, sliced, and served alongside tender samphire greens.
This is a very quick and easy version of tuna to whip up. No muss, no fuss. Grill seared on each sesame encrusted side for 3 minutes, these tuna steaks will be ready lickety-split.
We finish the steaks with a little dollop of butter – and that’s all you need. So simple. If there’s any visual you take away from this recipe, let it be butter melting over a seared tuna steak. It’s almost a requirement if you ask me, and now that my modeling career is on hold, it all works out perfectly.
You know, ’cause models and butter… it’s our secret shame.
Anyway, serve your steaks whole or, as we prefer, slice them against the grain and expose their beautiful ruby-red interior. Everyone has that moment when they discover they love seared tuna – it’s all about the flavor and that bright ruby-red color.
Samphire, sometimes known as sea asparagus (and several other regional names), is a crisp and vibrant green coastal sea vegetable. Because it grows in such close proximity to the ocean, samphire has a fresh and somewhat salty taste.
It’s delicious ocean flavor compliments seafood dishes. Each strand of samphire resembles thin asparagus spears and requires very little cooking time. With a good long rinse in cold water, you can eat them raw in a salad, but I prefer them boiled which removes some of their salty flavor.
Select tuna steaks from your fishmonger which are firm, never mushy, and have a nice clean ocean smell. They should not ever smell fishy.