Pan-Seared Sesame-Crusted Tuna Steaks

1. Spread sesame seeds in shallow baking dish or pie plate. Pat tuna steaks dry with paper towels, rub steaks all over with 1 tablespoon oil, then season with salt and pepper. Press both sides of each steak in sesame seeds to coat.
2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add tuna steaks and cook 30 seconds without moving. Reduce heat to medium-high and continue to cook until seeds are golden brown, about 1-1⁄2 minutes. Using tongs, carefully flip tuna steaks and cook, without moving, until golden brown on second side and centers register 110 degrees (for rare), about 1-1⁄2 minutes (steaks will be opaque at perimeters and translucent red at center when checked with tip of paring knife), or 125 degrees (for medium-rare), about 3 minutes (steaks will be opaque at perimeters and reddish pink at center). Cut into 1⁄4-inch-thick slices and serve.

PAN-SEARED PEPPER-CRUSTED TUNA STEAKS
Omit sesame seeds and press 1⁄2 teaspoon cracked black or white peppercorns into each side of oiled tuna steaks.