Ingredients:

  • 1/4 cup soy sauce
  • 2 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp Sriracha
  • 2 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 (6 oz) Ahi tuna steaks

Instructions:

  1. Whisk together soy sauce, toasted sesame oil, honey, grated ginger, minced garlic, and Sriracha in a medium bowl until the honey is fully dissolved.
  2. Place tuna steaks in a shallow dish or zip-top bag and pour the marinade over the fish, ensuring all sides are evenly coated.
  3. Refrigerate the steaks for 15 to 30 minutes; do not exceed one hour to prevent the acid from altering the fish texture.
  4. Combine white sesame seeds, black sesame seeds, salt, and pepper on a small plate.
  5. Remove tuna from the marinade, allowing excess liquid to drip off, then press the top and bottom of each steak firmly into the sesame seed mixture.
  6. Heat a grill or cast iron grill pan over high heat and sear the tuna steaks until the crust is mahogany-colored and the interior remains medium-rare.