Seared Yellowfin Tuna with Herb Salad and Sriracha Mayo

My lovely brought home a whole tuna from a fishing trip, and I had to figure out where to start with it. He asked me to sear it, so I did! Here's how I did it...

4 8oz tuna steaks
kosher salt
fresh ground pepper
1 tsp sesame oil
1 tbs vegetable oil

1/3 cup mayo
1 tbs Sriracha
1 tbs lemon juice

For the salad:
I used a mix of arugula, dandelion greens, fresh basil, and radicchio. I made the dressing with 1 tbs. sesame oil, 1 tbs. soy sauce, 1 tbs. rice wine vinegar, 1 tbs. diced ginger, 1 tbs. vegetable oil and  1 tsp fish sauce.

For the mayo: combine the mayo, lemon juice and Sriracha and let sit while you prepare the tuna

If you're working with freshly caught tuna as I was, I would cut out the blood line.  With a sharp knife, make an incision on either side of the blood line so that the two incisions create a ‘V’ shape and remove.

Let the tuna sit out of the fridge for ten minutes, and coat with kosher salt and pepper. Heat a cast iron skillet until it is very hot. Add the vegetable and sesame oils and then add the fish. Let it sear in the pan for 60-90 seconds, then flip it. Let it cook another 60-90 seconds, then remove it from the pan. Let it rest a few minutes and then cut each steak diagonally into 4-5 slices. Drizzle the mayo on top.