Sesame Encrusted Tuna Steaks (served with sautéed Chinese cabbage and brown rice)

3 six-ounce tuna steaks
1/2 cup balsamic vinegar
4 tbsp olive oil (separated)
2 oz sesame seeds

In a zip-top bag, place tuna steaks. In a bowl, combine vinegar and 2 tbsp olive oil, whisk to combine. Pour over tuna steaks, zip bag, and turn to completely coat. Place in fridge for 15 minutes, turning every 5 minutes. Heat your skillet with remaining olive oil until wisps of smoke appear. Reduce heat to medium.

On a plate, spread your sesame seeds out and using tongs, remove steaks, one at a time, and coat on all sides with sesame seeds. Place in skillet and cook on each side, 3 minutes (for medium rare, 5 minutes per side for well done).  (Be careful to not burn the sesame seeds.) Remove to cutting board and allow to rest 5 minutes, then slice, and serve atop brown rice, alongside sautéed Chinese cabbage. Provide lemon alongside for those who wish to “spritz” their tuna before dining.

Very simple, very flavourful, very healthful!