Tuna

Dry steaks thoroughly before crusting so sesame sticks and the sear doesn’t steam.

Use a carbon-steel or cast-iron skillet heated until smoking; sear 15–20 sec per side max.

Keep center raw by chilling steaks for 5 min post-bath before searing.

Chill the tuna for 5 min after the bath so the quick sear doesn’t push it past medium.

Use a glaze with sugar (teriyaki, honey-soy) to get color fast without cooking the center too far.

Slice across the grain with a very sharp knife; medium tuna can tear if the knife drags.

Chill cooked tuna before flaking to get cleaner pieces for salads.

Use light pressure when searing so the fish stays intact and moist.

Add acid (lemon or vinegar) right before serving to brighten the flavor.