Ingredients:
- 4 (6 oz) portions Ahi Tuna Steaks (Sushi/Sashimi grade, 1 inch thick)
- 1 Tbsp Neutral Oil (e.g., Rapeseed or Canola)
- 1 tsp Flaky Sea Salt
- 1/2 tsp Freshly Ground Black Pepper
- 1/4 cup White Sesame Seeds
- 2 Tbsp Black Sesame Seeds (Optional)
- 1/4 cup Low-Sodium Soy Sauce (or Tamari for gluten-free)
- 2 Tbsp Rice Vinegar (Unseasoned)
- 1 Tbsp Fresh Lime Juice
- 1 Tbsp Honey or Maple Syrup
- 1 tsp Fresh Ginger, finely grated
- 1 clove Garlic, minced
- 1 Tbsp Water
- 2 Tbsp High-Heat Oil (e.g., Grapeseed or Avocado, for searing)
Instructions:
- Prepare the Glaze: In a small bowl, whisk together the soy sauce, rice vinegar, lime juice, honey/maple syrup, grated ginger, minced garlic, and water until fully combined. Set aside.
- Prepare the Crust: On a shallow plate, combine the white and black sesame seeds.
- Prep the Tuna: Pat the tuna steaks aggressively dry using kitchen paper. This is critical for getting a proper sear.
- Season and Coat: Lightly brush the tuna steaks with 1 Tbsp neutral oil, then season generously with salt and pepper.
- Crust the Fish: Press the edges and flat sides of the tuna steaks firmly into the sesame seed mixture until all exterior surfaces are coated.
- Heat the Pan: Place a heavy-bottomed skillet over high heat. Add the 2 Tbsp of high-heat oil. The pan must be scorching hot, almost to the smoking point.
- Sear the Tuna: Carefully place the crusted tuna steaks into the hot oil. Sear each side for 60–90 seconds (for rare/medium-rare). Use tongs to rotate the steak and sear the edges (top, bottom, and all four sides) for about 30 seconds each.
- Rest: Immediately remove the tuna from the pan and place it on a clean cutting board. Let the tuna rest for 5 minutes.
- Slice: Using your sharpest knife, slice the rested tuna against the grain into thin pieces (about 1/4 inch / 6 mm thick).
- Assemble and Serve: Arrange the sliced tuna attractively on plates. Drizzle generously with the reserved Soy-Ginger Glaze. Serve immediately.