Ingredients:

  • 1 lb Sushi-Grade Ahi Tuna Loin, trimmed and patted very dry
  • 2 Tbsp freshly cracked Black Peppercorns
  • 1 Tbsp mixed White and Black Sesame Seeds
  • Flaky Sea Salt, to taste
  • 2 Tbsp High Smoke Point Oil (Avocado or Grapeseed)
  • 3 Tbsp Low-Sodium Soy Sauce (or Tamari)
  • 2 Tbsp Fresh Lime Juice
  • 1 tsp Finely Grated Fresh Ginger
  • 1 tsp Honey or Maple Syrup
  • 1 tsp Toasted Sesame Oil

Instructions:

  1. If the loin is thick, slice into uniform portions (about 1.5 inches thick). Pat the tuna aggressively dry with paper towels; moisture prevents searing.
  2. On a shallow plate, combine the cracked black pepper and sesame seeds. Roll the tuna loin firmly on all sides to create an even, thick crust. Season very lightly with flaky salt just before cooking.
  3. In a small bowl, whisk together the soy sauce, lime juice, grated ginger, and honey/maple syrup to create the drizzle. Set aside.
  4. Place a heavy-bottomed skillet (cast iron recommended) over high heat. Add the high smoke point oil. Wait until the oil shimmers and is nearly smoking.
  5. Carefully place the crusted tuna into the hot pan. Sear for 1.5 to 2 minutes per side, turning gently to crust all four major sides (top, bottom, and both long sides).
  6. The goal is a dark crust with a cool, raw centre. Aim for an internal temperature of 115°F (46°C) for perfect medium-rare.
  7. Immediately remove the tuna from the pan and let it rest on a clean cutting board for 3 minutes.
  8. Slice the tuna against the grain into 1/4-inch thick pieces. Drizzle with the reserved Ginger-Lime Glaze and the final teaspoon of toasted sesame oil. Serve immediately.