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Tuna steaks are often coated with the typical sesame seeds. I was looking to create something a little extra special, so I started with trial and error. This was the result… and it was just what I was hoping to create! This tuna is a bit exotic, yet classic at the same time, and makes a perfect topping for any salad. Serve it for seudah shelishit, when friends visit, or for a weekday lunch.
2 tablespoons Tuscanini Olive Oil
1 garlic clove, crushed
1 teaspoon parsley flakes
1 tablespoon coffee granules
1/2 teaspoon salt
dash of black pepper
1 tablespoon poppy seeds
2 tablespoons sesame seeds
2 (5-ounce) tuna steaks
In a small bowl, whisk together olive oil, garlic, and parsley flakes. Set aside.
On a plate, combine the coffee granules, salt, pepper, poppy seeds, and sesame seeds.
Heat a skillet and spray liberally with nonstick cooking spray.
Brush the tuna steaks liberally with the prepared oil mixture (alternatively, dip them into it). Coat the steaks in the coffee mixture.
Pan-sear the steaks for one and a half minutes per side for perfect rare tuna steaks. Slice and serve.
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Magnificent! This is literally perfection, the perfect way everyone should be enjoying tuna steaks!
As a picky eater, I don’t touch fish, but my husband licked this clean, and it smelled so good, I was salivating and re-thinking my picky eater status. And SO easy too!