Catching, selling and prepping ‘Wicked Tuna’

When preparing and serving bluefin tuna, TJ Ott is a minimalist.
 
The captain of the fishing boat Hot Tuna and mainstay of National Geographic Channel’s unscripted Sunday hit “Wicked Tuna” prefers his tuna raw, thank you very much, with a little soy and wasabe on the side.
 
But if he must apply heat, he does so sparingly.
 
“What we like to do,” explains Ott, a native of Broad Channel in Queens, N.Y., “is take probably inch and a half steaks and we’ll coat it with sesame oil and then we’ll coat them with some black and white sesame seed, put a little bit of sesame oil in the pan and get it really, really red hot and just sear it really quick on both sides.”
 
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