Ingredients:

  • 2 (6-ounce/170g) Ahi tuna steaks, about 1-inch thick
  • 1 tablespoon/15 ml sesame oil
  • 1 tablespoon/15ml olive oil
  • 1 teaspoon/5g freshly ground black pepper
  • 1 teaspoon/5g salt
  • 2 tablespoons/30g sesame seeds (black and/or white)
  • 2 tablespoons/30ml soy sauce (low sodium preferred)
  • 1 tablespoon/15ml rice vinegar
  • 1 tablespoon/15ml honey or maple syrup (for vegan option)
  • 1 teaspoon/5g freshly grated ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon/2.5ml sesame oil

Instructions:

  1. Prepare the Glaze: In a small bowl, whisk together soy sauce, rice vinegar, honey/maple syrup, grated ginger, minced garlic, and sesame oil. Set aside.
  2. Prepare the Tuna: Pat the tuna steaks dry with paper towels. This is crucial for a good sear. Season both sides with salt and black pepper.
  3. Coat in Sesame Seeds: Spread sesame seeds on a plate. Press both sides of the tuna steaks firmly into the seeds to create an even coating.
  4. Heat the Pan: Heat the sesame oil and olive oil in a heavy-bottomed skillet over high heat until shimmering and almost smoking.
  5. Sear the Tuna: Carefully place the tuna steaks in the hot skillet. Sear for 1-2 minutes per side for rare, or longer for medium-rare (adjust cooking time based on desired doneness). Visual Cue: A nice crust should form.
  6. Glaze and Finish: Pour the sesame-ginger glaze over the seared tuna in the skillet. Cook for another 30 seconds, spooning the glaze over the tuna to coat.
  7. Rest and Serve: Remove the tuna from the skillet and let it rest for a few minutes before slicing thinly against the grain. Serve immediately.