Pan-Seared Tuna Steaks with Gingery Dipping Sauce - tuna

Method

• Pat the tuna steaks dry with paper towels.
• To make the marinade, in a bowl large enough to accommodate the tuna steaks, whisk together the sugar, fish sauce, lime juice, and oil.
• Add the steaks and turn them to coat well.
• Theres no need to let the steaks marinate.
• Heat a 12-inch nonstick skillet over medium-high heat until hot.
• To test if it is ready, flick a drop of water into it.
• It should immediately dance and then evaporate.
• Add the tuna steaks and let them cook, undisturbed, for 2 minutes.
• The tuna should brown nicely on the underside, perhaps even with some dark caramelized spots.
• Using tongs, carefully turn the steaks over.
• Without disturbing them, let them cook for about another 1 1/2 minutes for rare or 3 minutes for medium-rare.
• To check for doneness, nick the steaks with the tip of a paring knife.
• A rare steak should be opaque at the edges and translucent red and cool in the middle.
• A medium-rare steak should be opaque at the edges and reddish pink in the middle.
• For a medium steak, cook for medium-rare but let the steak rest for 5 minutes under a foil tent before cutting.
• The steak will continue to cook as it rests.
• Transfer the steaks to a cutting board.
• Cut each steak into 1/4-inch-thick slices.
• Arrange the slices on a platter and serve immediately with the dipping sauce.