Ingredients:

  • 4 Ahi Tuna Steaks (Sashimi Grade, 6 oz each, 1 to 1.5 inches thick)
  • 3 Tbsp Toasted Sesame Seeds (White & Black mix)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp Olive Oil (High Smoke Point)
  • 4 Tbsp Unsalted Butter
  • 4 cloves Fresh Garlic, finely minced
  • 3 sprigs Fresh Thyme
  • 1 Tbsp Freshly squeezed Lemon Juice
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Gently pat the Ahi tuna steaks completely dry using paper towels. This step is vital for achieving a proper sear.
  2. Combine the sesame seeds, salt, and pepper on a shallow plate. Dredge the sides of each tuna steak lightly in the mixture, pressing gently so the seeds adhere well. Let the steaks sit out at room temperature for 10 minutes.
  3. Heat the olive oil in a large, heavy-bottomed skillet (cast iron recommended) over high heat until it just begins to shimmer or lightly smoke.
  4. Carefully place the crusted tuna steaks away from you in the hot pan. Sear undisturbed for 1.5 to 2 minutes per side until a deep crust forms. Aim for rare to medium-rare.
  5. Reduce the heat to medium. Add the butter and thyme sprigs to the pan. Once the butter melts and foams, tilt the pan and use a large spoon to continuously baste the sizzling garlic butter over the tops of the steaks for about 30 seconds.
  6. Remove the tuna immediately from the pan and place it on a clean cutting board to rest uncovered for 3 minutes.
  7. Stir the fresh lemon juice into the remaining pan butter, scraping up any brown bits. If any garlic bits look too dark, carefully scoop them out.
  8. Slice the tuna against the grain into thick medallions (about 1/2 inch thick). Drizzle generously with the reserved garlic butter pan sauce and garnish with fresh chopped parsley before serving.