Two minutes a side, tops. That's genuinely all a Wild Bluefin Tuna Steak needs in a screaming-hot pan — any longer and you've cooked past the point of the exercise.
The dressing does the heavy lifting: soy, sesame oil, rice vinegar, honey, garlic and ginger, whisked together with half your scallions stirred through. Sear the steaks, rest them a few minutes, slice against the grain, then drizzle the dressing over and scatter the rest of the scallions and some black sesame seeds on top.
Two 150g steaks serves two, and the whole thing is done in 20 minutes — dressing included.
These aren't cheap, because wild bluefin isn't exactly queueing up in the North Sea. But sear it right and you'll understand why people build whole restaurants around this fish (no reservation required at your kitchen table).
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