Pan-Seared Tuna Steak with Sumac & Tahini

Name: Pan-Seared Tuna Steak with Sumac & Tahini
Cuisine: Israel
Ingredients: 200–250 g (2–3 cm thick) Tuna steak (sushi-grade); 2 tbsp Olive oil; 2 tsp Sumac; ¾ tsp Salt; to taste Black pepper; 3 tbsp Tahini sauce (ready or quick mix); 1 Lemon wedge

A recipe from Israel.

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Pan-Seared Tuna Steak with Sumac & Tahini

Nutrition (per serving)

520Calories

58 gProtein

6 gCarbs

32 gFat

2 gSugar

1100 mgSalt

Ingredients

200–250 g (2–3 cm thick) Tuna steak (sushi-grade)
2 tbsp Olive oil
2 tsp Sumac
¾ tsp Salt
to taste Black pepper
3 tbsp Tahini sauce (ready or quick mix)
1 Lemon wedge

Method

Pat tuna dry → rub both sides with olive oil, sumac, salt & pepper.
Let sit 10 min at room temp.
Heat a small cast-iron or non-stick pan to very high (smoking hot).
Sear tuna 1–1½ min per side for rare center (or 2–2½ min for medium).
Rest 2 min on cutting board → slice against grain.
Drizzle plate with tahini sauce → arrange tuna slices on top → squeeze lemon over.
Serve with a small side of chopped tomato-cucumber salad or grilled pita.