Ingredients:

  • 2 (6-ounce/170g each) ahi tuna steaks, about 1-inch thick, sushi grade
  • 2 tablespoons vegetable oil (or canola oil)
  • 1 teaspoon kosher salt (or sea salt)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons soy sauce (low sodium preferred) (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon honey (15 ml)
  • 1 teaspoon grated fresh ginger (about a 1-inch piece) (5 g)
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil (5 ml)
  • 1 tablespoon sesame seeds, for garnish
  • 1 green onion, thinly sliced, for garnish

Instructions:

  1. In a small bowl, whisk together the soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil. Set aside.
  2. Pat the tuna steaks dry with paper towels. Season generously on both sides with salt and pepper.
  3. Heat the vegetable oil in the skillet over medium-high heat until shimmering. Place the tuna steaks in the hot skillet.
  4. Sear the tuna for 1-2 minutes per side for rare to medium-rare, or slightly longer for a more well-done steak. Be careful not to overcook! The internal temperature should be around 125-130°F (52-54°C) for rare.
  5. Remove the tuna from the skillet and place it on a cutting board. Drizzle the sesame-ginger glaze over the tuna. Slice the tuna steaks against the grain and arrange on plates. Garnish with sesame seeds and sliced green onions. Serve immediately.