Ingredients:

  • 2 tuna steaks (6-8 oz / 170-225g each), preferably sushi-grade, about 1-inch thick
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon sea salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 2 tablespoons soy sauce (30ml), low-sodium preferred
  • 1 tablespoon rice vinegar (15ml)
  • 1 tablespoon honey (15ml)
  • 1 teaspoon sesame oil (5ml)
  • 1 teaspoon grated fresh ginger (5ml)
  • 1/2 teaspoon garlic, minced (2.5ml)
  • 1/2 teaspoon sesame seeds (2.5ml), for garnish (optional)
  • 1 green onion, thinly sliced (optional), for garnish

Instructions:

  1. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic until well combined.
  2. Pat the tuna steaks dry with paper towels. Season both sides with salt and pepper. (Optional: Marinate the tuna steaks in half of the sesame-ginger glaze for 15 minutes in the refrigerator for enhanced flavor).
  3. Place the skillet over high heat and add the olive oil. Heat until the oil is shimmering and almost smoking. This is crucial for a good sear.
  4. Carefully place the tuna steaks in the hot skillet, ensuring they aren't overcrowded.
  5. Sear for 2-3 minutes per side for a rare to medium-rare center. The exact time depends on the thickness of the steaks. Aim for a nice crust on the outside and a still-pink center.
  6. During the last minute of cooking, brush the remaining sesame-ginger glaze over the top of each steak.
  7. Remove the tuna steaks from the skillet and let them rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
  8. Slice the tuna steaks thinly against the grain. Garnish with sesame seeds and green onions (if using). Serve immediately.