Ingredients:

  • 4 Ahi Tuna Steaks (approx. 6 oz / 170g each), 1 to 1.25 inches thick (Sushi or Sashimi grade)
  • 1 Tbsp High-Heat Oil (Grapeseed or Avocado)
  • 1 Tbsp Black Sesame Seeds
  • ¼ cup Low-Sodium Soy Sauce
  • 2 Tbsp Toasted Sesame Oil
  • 2 Tbsp Unseasoned Rice Vinegar
  • 1 Tbsp Fresh Ginger, finely grated
  • 2 cloves Garlic, finely minced
  • 1 tsp Honey or Brown Sugar
  • ½ tsp Freshly Ground Black Pepper
  • Pinch of Red Pepper Flakes (optional)

Instructions:

  1. Combine all glaze ingredients (soy sauce, sesame oil, rice vinegar, ginger, garlic, honey, pepper, and optional red pepper flakes) in a small bowl. Crucially, pour 2 tablespoons of the fresh mixture into a separate, clean container. This reserved amount will be the finishing sauce.
  2. Place the Ahi tuna steaks in a shallow dish and pour the remaining glaze over them. Turn to coat both sides. Marinate at room temperature for a maximum of 20 minutes.
  3. Preheat the grill to screaming hot (high heat, targeting at least 500°F / 260°C). Use a stiff wire brush to clean the grates thoroughly, then oil the hot grates with high-heat oil to prevent sticking.
  4. Remove the tuna from the marinade and discard the used marinade. Pat the steaks dry slightly with a paper towel. Gently press the black sesame seeds onto the top and bottom of each steak, forming a light crust.
  5. Brush the crusted steaks with the 1 Tbsp of high-heat oil. Place the steaks directly onto the hottest part of the grill. Sear for 2 to 3 minutes per side, depending on desired doneness. (Remove when the internal temperature reaches 115°F for Rare or 125°F for Medium-Rare.)
  6. Immediately transfer the grilled steaks to a cutting board. Allow them to rest for 5 minutes.
  7. While the fish rests, gently warm the reserved 2 tablespoons of fresh glaze mixture in a small saucepan over low heat until just warm.
  8. Slice the tuna against the grain into ½-inch thick pieces. Drizzle lightly with the warmed glaze and serve immediately.