17: Pan-seared sesame-crusted tuna steaks with ginger-soy sauce with Chilli (Page 515, TNBR)

This weekend I was not motivated to do any cooking. I really just wanted to laze around. That is why I put off grocery shopping, did not go to the gym and did not clean up my apartment. Instead I lazed around reading "Chasing Harry Winston" by the author of "The devil wears Prada". In between I did plan this weeks menu. Good thing this recipe did not require too much effort.

I struggle with anything that is "seared" because in my mind this word does not equate to "cooked". I cooked my tuna rather than searing it because I don't like raw meat that much. I will try it less cooked next time and see how it goes. But it's a very difficult habit to break. I'm more likely to overcook than to undercook.

Even overcooked this tasted really nice. The sesame crust made the tuna crunchy and with a hint of sesame but didn't overpower the tuna taste, just like TNBR said it would taste. It was as simple to make as it sounds. Although it sounded simple, it was not tasteless and this wasn't just because of the sauce although for me the ginger-soy sauce was the best part. There was just so much more flavour than in your average soy sauce. This was a very non-flashy dish, something I would eat on a regular day.

Cooking time: 20 minutes