Tuna steaks from Costco, suggestions on how to cook?

All -

Saw some big Tuna steaks at Costco the other day and thought they looked good. Any tips on how to prepare?

Was thinking about roasting some sesame seeds then mixing in some Chinese 5 spice then pan searing. They are just so thick.

Any other suggestions?

I pan-seared some WF tuna steaks earlier this week: Soaked 'em in a marinade of tamari (soy sauce would work fine), garlic paste and a smidge of sesame oil for about 15 minutes, coated on all sides with a mix of black and white sesame seeds.

Pan-seared in a hot cast iron skillet.

Tasty.

Smooshed up the leftovers the next day and made a sort of Asian tuna salad served in lettuce wraps.

Well this is a pretty straightforward Mediterranean method but that lets you get the tuna's flavor without overpowering it.

Tuna is somewhat like red meat and lends well to grilling. So I prepare a mix with finely chopped fresh plain parsley (1/4 cup), lemon/lime juice (half lemon) and garlicky olive oil. I usually put a couple of half-cut cloves in olive oil and it gets garlicky after a couple weeks. However, you can directly mix chopped garlic with the mix as well.

I let the steak sit in the mix for half an hour to suck some of the olive oil. Then I grind some sea salt and liberal amount of black pepper. I brush the steak lightly with the mix and add some oregano on the steak. Ideally it should be grilled medium-rare to let the moisture inside the fish.

This works pretty well with BBQ but pan searing could also work.

One of the best preparations of rare tuna I ever had was Chile Crusted Tuna at Bobby Flay's Mesa Grill in New York 15 years ago.

I don't really have a recipe. It's my own inspired version of that great dish. It's really easy for the home cook. It works best on thicker cuts of tuna.

Rehydrate split three dried pasilla chilis (or something similarly sweet) and rehydrate in water.

In a food processor or spice grinder, grind one half a dried chipotle (seeds and veins removed), one half teaspoon of brown sugar, four cloves of garlic, whole toasted cumin, kosher salt, whole black pepper and some dried onion.

Chop the rehydrated pasilla chilis and add them to the food processor. Running it until all the chilis and dried ingredients have become a paste (you made need to add a little olive oil to achieve this depending upon how much liquid you have in your rehydrated chilis). You can make this wet rub up to a week in advance. I think that it develops better flavor as it sits for a few days.

Spread the mixture moderately thickly over one side of your tuna and let it marinate for 30 minutes to an hour.

In a hot saute pan, add a two count of olive oil per piece of fish and sear the tuna, chili side first for two minutes, then on the unseasoned side for two minutes. The tuna should be cold and rare in the middle, hot, spicy and crusty on the outside. Be really careful when you turn the tuna so as not to lost the pepper crust. I recommend using a spatula with a lot of surface area.

I like to serve it over a little garlicky sauteed spinach. and some of the now spicy searing oil from the pan.