Pan-Seared Tuna Steaks - Cooks Illustrated

Published January 1, 2003.

How do you get a crisp, perfectly seared crust and a rare center? We cooked 50 pounds of tuna to find out.

The Problem

The Goal

The Solution

list of recipes

Pan-Seared Sesame-Crusted Tuna Steaks
Ginger-Soy Sauce with Scallions
Pan-Seared Pepper-Crusted Tuna Steaks

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.