Ingredients:

  • 4 Ahi Tuna Steaks (approx. 175-200g / 6-7 oz each), 2.5 cm (1 inch) thick
  • 2 Tbsp (30 ml) Neutral High-Heat Oil (e.g., grapeseed or sunflower), plus extra for the grill
  • ½ cup (120 ml) Low-Sodium Soy Sauce (or Tamari for gluten-free)
  • 2 Tbsp (30 ml) Toasted Sesame Oil
  • 2 Tbsp (30 ml) Rice Vinegar
  • 2 Tbsp (40g) Honey or Maple Syrup
  • 1 Tbsp (15g) Fresh Ginger, finely grated
  • 2 cloves Garlic, minced
  • ½ tsp Red Pepper Flakes (optional)
  • ¼ cup (40g) White Sesame Seeds
  • 2 Tbsp (20g) Black Sesame Seeds (optional)

Instructions:

  1. Whisk all ingredients for the Ginger-Sesame Glaze/Marinade (Soy Sauce through Red Pepper Flakes) in a small bowl until honey dissolves. Reserve 2 Tbsp of this glaze for serving. Place tuna steaks in a shallow dish, coat with remaining glaze, and marinate for 15 to 20 minutes at room temperature. Preheat the grill to high heat (450°F to 500°F).
  2. Remove tuna from the marinade and discard the liquid. Pat the steaks dry gently with a paper towel to ensure a good sear. Brush all sides of the steaks with the neutral high-heat oil.
  3. Combine white and black sesame seeds in a shallow dish. Dip the oiled tuna steaks into the seeds, pressing lightly to ensure a thin, even crust adheres to all sides. Lightly oil the hot grill grates to prevent sticking.
  4. Carefully lay the crusted tuna steaks onto the hottest part of the grill. Sear the first side for 1.5 to 2 minutes without moving until a deep brown crust forms.
  5. Flip the steaks using tongs and sear the second side for another 1.5 to 2 minutes. Total cooking time should not exceed 4 minutes for a rare to medium-rare center.
  6. Remove the steaks immediately and allow them to rest on a cutting board for 2 minutes. Slice the tuna thinly against the grain (optional) and drizzle the reserved glaze over the sliced tuna just before serving.