Ingredients:

  • 2 Ahi (Yellowfin) or Bigeye Tuna Steaks (approx. 6 oz / 170g each, at least 1-inch thick)
  • 1 tbsp (15ml) neutral high-smoke point oil (Avocado or Grapeseed oil)
  • 1 tbsp (15g) white or red miso paste
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) grated fresh ginger
  • 1 tsp (5ml) honey
  • 0.5 tsp coarse sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Pat the tuna steaks extremely dry with paper towels to remove all surface moisture, which prevents steaming and ensures a crisp crust.
  2. Whisk together the miso paste, soy sauce, sesame oil, grated ginger, and honey in a small bowl until smooth.
  3. Brush a thin layer of the miso glaze onto the top and bottom surfaces of the tuna steaks. Season edges with coarse salt and cracked black pepper.
  4. Heat a cast iron skillet or heavy-bottomed stainless steel pan over high heat. Add the neutral oil and wait until it just begins to wisp smoke.
  5. Lay the steaks in the pan and press down lightly with a fish spatula. Sear the first side for 2 minutes, watching for a thin white line to climb 1/8 inch up the side of the steak.
  6. Remove from the pan immediately and let rest for 3 minutes before slicing against the grain.