Easy weeknight meals: Everything-Crusted Tuna with Snap Peas and Tahini-jang Sauce

This sophisticated recipe cooks up in 15 minutes — perfect for elevating a harried weeknight. It comes from Caroline Chambers, the popular Substack food writer and author of the new “What To Cook When You Don’t Feel Like Cooking” (Union Square & Co., $35).

“It seems super bougie — like something you’d find on the menu at a white-tablecloth restaurant,” she writes. “But it’s actually the fastest, simplest meal to prepare. A quick sear, a speedy saute and a really good sauce — done.”

Everything-Crusted Tuna with Snap Peas and Tahini-Jang Sauce

Serves 4

INGREDIENTS

4 (4- to 6-ounce) tuna steaks

3 tablespoons low-sodium soy sauce, divided use

2 tablespoons sesame oil (toasted or not)

3 tablespoons everything bagel seasoning or sesame seeds, plus more as needed

1 tablespoon neutral oil

1 pound snap peas

2 garlic cloves

1 lime

3 tablespoons gochujang

2 tablespoons tahini (or any nut/seed butter)

1 tablespoon honey

DIRECTIONS

Rub the tuna steaks with 1 tablespoon of the soy sauce and let them sit at room temperature while you heat your skillet or for up to 30 minutes, if you’ve got the time.

Heat a large skillet over medium-high heat. You want it really hot, which is why you’re warming the pan while you prep the tuna.

Pat the marinated tuna steaks dry. Rub them all over with 1 tablespoon of the sesame oil (or enough to lightly coat them). Pour the everything bagel seasoning onto a plate in an even layer, then press the tuna steaks into it until completely coated all over. You might need to add more seasoning to the plate as you work.

Add the neutral oil to the skillet, which should now be piping hot. Swirl the skillet to coat it with the oil, then add the tuna steaks. Cook until the seeds on the bottom are lightly golden, 1 to 2 minutes. Use tongs to flip the tuna and cook until the seeds on the second side are golden, 45 seconds to 1 minute more. Transfer the tuna to a cutting board to rest.

Meanwhile, return the skillet to medium heat (no need to wipe it out). Add the remaining 1 tablespoon sesame oil to the skillet. When it shimmers, add the snap peas. Using a Microplane, grate in the garlic and the zest from half the lime; reserve the zested lime for the sauce. Cook, stirring occasionally, until the snap peas are crisp-tender, about 4 minutes. Stir in 1 tablespoon of the soy sauce to coat. Remove the skillet from the heat.

In a jar, combine the gochujang, tahini, honey and remaining 1 tablespoon soy sauce. Halve the zested lime and squeeze in the juice. Cover with a lid and shake vigorously to combine.

Cut the tuna into 1/2-inch-thick slices and divide among four plates. Add the snap peas. Serve with the jar (or a bowl) of tahini-jang sauce alongside for dipping and/or drizzling.

Learn: To get a smooth sauce, you might have to use a spoon to smoosh the tahini to help it incorporate. Add a tiny splash of water if needed to make it nice and drizzleable. Too spicy? Add a little more soy sauce and honey. Not thick enough? More tahini.

Swap: Lots of swap possibilities for the snap peas! Snow peas or frozen peas will take less time, green beans will take a bit more time, and asparagus will take about the same amount of time as the snap peas.

 — Caroline Chambers, “What To Cook When You Don’t Feel Like Cooking,” (Union Square & Co., $35)