The church that Mike and I go to is out on the tippy point of the Outer Banks. Albeit church isn’t supposed to have “advantages” (besides of course being the place to get spiritual nourishment for the week and being a holy home for us and being the place where we will always go to learn about our Lord and the fact that church “can’t” really have disadvantages) - this has its advantages. We get to drive about 4 more minutes down the road and come across a wonderful fresh seafood market. They have everything under the sun from jumbo prawns to sea scallops to soft shell crab (I had this for my birthday) to this lovely tuna that we happened across last Sunday. Throw this in a bag of ice and head about 3 minutes back towards home where you find about 5 produce stands along the way, and BAM. You have fresh, local dinner every Sunday night.
I love living by the ocean.
You can easily double and triple this for guests but its just the two of us…
2 8 ounce tuna filets, about 1-1½” thick
½ cup black sesame seeds
Salt and pepper
Olive oil
1 lime
Pat with paper towels until completely dry on both sides.
Sprinkle liberally with salt and pepper.
Sprinkle sesame seeds on both sides and press to secure.
Drizzle with olive oil. Grill over high heat for 1-2 minutes on each side.
Serve with lots of freshly squeezed lime juice.
For rare: 1 minute and 1 minute
For medium: (seen in picture above) 2 minutes and 2 minutes
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