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Le Chaudron recipe

Pavé de thon mi-cuit

Sesame-seared rare tuna

⏱ 15 minServes 4Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 4fresh bluefin tuna steaks, 180 g / 6 oz
  • 3 tbspwhite sesame seeds
  • 2 tbspblack sesame seeds
  • 4 tbspsoy sauce
  • 2 tbsptoasted sesame oil
  • 3 tbspsunflower oil
  • 2cm (1½ in) fresh ginger
  • 1 tbsprunny honey
  • 1lime
  • 4scallions
  • 1bunch of fresh cilantro
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 4 fresh bluefin tuna steaks, 180 g / 6 oz
  • 3 tbsp white sesame seeds
  • 2 tbsp black sesame seeds
  • 4 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 3 tbsp sunflower oil
  • 2 cm (1½ in) fresh ginger
  • 1 tbsp runny honey
  • 1 lime
  • 4 scallions
  • 1 bunch of fresh cilantro
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large nonstick skillet (32 cm / 12½ in)2 platespaper towels1 spatula1 sharp knifeMedium saucepanBlack peppercorns

03 — Method

  1. Take the tuna out 15 minutes ahead and pat dry so the sesame sticks.
  2. Mix the white and black sesame seeds on a plate.
  3. On a second plate, mix the soy sauce, toasted sesame oil, honey and finely grated ginger.
  4. Brush the tuna all over with the marinade.
  5. Season with fleur de sel and pepper just before coating.
  6. Press each steak into the sesame seeds on all sides.
  7. Heat the 3 tbsp of sunflower oil in the large nonstick skillet over very high heat until just smoking. Sear for just 45 seconds per side so the sesame browns and the center stays red.
  8. Golden outside, raw red inside. Remove immediately and slice 1 cm (⅜ in) thick with a sharp knife. Top with cilantro, green onions and lime.

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CategoryMain dishes