你如果去costco，有两种tuna steak，都是AHI的，但是一个是新鲜的，一个是冷冻的。我两种都做。

新鲜的一般吃rare，煎一下。

就是老美店里的做法。



2 ahi-tuna steaks (sushi-quality)
3-inch piece of ginger, sliced very thin
3 Tbs peanut oil
1/4 cup sesame seeds
1/4 cup cracked coriander seeds
1/16 cup nigella seeds
salt and pepper to taste

Heat the oil over medium heat in a small saucepan. Add the ginger slices and cook over low heat for 7-8 minutes until the ginger is crisp. Transfer to paper towels with a slotted spoon, season lightly with salt, and reserve the ginger slices and the oil.

Place the sesame seeds, cracked coriander, and nigella seeds in a plate. Season the tuna steaks with salt and pepper, then press both sides of the steaks on the seeds mixture.

Heat the ginger oil in a non-stick skillet until hot, but not smoking. Place the steaks in the oil, and cook for 90 seconds on each side for medium-rare. Transfer to a cutting board, slice with a sharp knife, scatter the crispy ginger, and serve.


那种冷冻的sashimi级别的，我还是不敢吃生的，所以就煎熟透了，一般用cast iron的lodge的平锅，有锅香。

一般是三块冷冻化霜之后的tuna steak，我用一勺色拉油或是芝麻油，一勺新鲜的现挤出的柠檬汁，一勺蜂蜜，一勺酱油，撒新鲜的黑胡椒，有时候我会再弄一点老美店的照烧酱。先腌至少半个小时。然后油锅里每面煎的金黄。我一般都切开，make sure里面熟了，没有粉红色。因为老公不放心自家做出来的生的tuna steak。要吃生的一般还是店里吃。

上面的生的我只做过两次，味道很好。可是老公不吃我做的生的。