4 to 6 minutes
1 pound (2 large) Yellowfin Tuna Steaks, cut 1-inch thick
2 tablespoon soy sauce or tamari sauce
2 tablespoon vegetable or peanut oil
2 tablespoon sesame seeds
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Blend soy sauce with 1 tablespoon oil.
Turn tuna in soy mixture to coat all sides.
Combine rub ingredients.
Press rub evenly over both sides of tuna steaks.
Heat 1 tablespoon oil in a 12-inch non-stick skillet over Medium to Medium-Low heat.
Cook crusted tuna 2 to 3 minutes per side.
Use care not to overcook tuna; it is best eaten rare.
The center should still have a pink color.
Fish will continue to cook a few minutes after removal from the pan
No Nutritional Information Available