Ingredients:
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon minced garlic
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon toasted sesame oil
- 2 Ahi Tuna Steaks (approx. 6 oz each, 1 to 1.5 inches thick)
- 1/4 cup toasted white sesame seeds
- 2 tablespoons black sesame seeds
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons high smoke point oil (Grapeseed or Avocado)
- 1 tablespoon unsalted butter (optional for basting)
Instructions:
- Prepare the Drizzle: Combine all Drizzle ingredients (soy sauce, rice vinegar, lime juice, ginger, garlic, honey/maple syrup, and sesame oil) in a small bowl. Whisk thoroughly until the sweetener is dissolved. Set aside.
- Prepare the Tuna: Pat the Ahi Tuna steaks absolutely dry using paper towels. This is crucial for achieving a proper sear.
- Create the Crust: Mix the white and black sesame seeds in a shallow dish. Lightly season the tuna steaks with salt and pepper, then firmly press each side of the tuna into the sesame mix to create an even coating.
- Heat the Pan: Place a heavy-bottomed skillet (cast iron preferred) over high heat. Add the high smoke point oil and heat until the oil is shimmering and just beginning to smoke lightly.
- Sear the First Side: Gently place the crusted tuna into the hot pan. Do not move them for 60 to 90 seconds until a deep golden-brown crust forms.
- Sear the Second Side & Baste: Flip the steaks. Immediately add the tablespoon of butter to the pan. Once melted, tilt the pan and use a spoon to continuously baste the butter over the tops of the tuna for another 60 to 90 seconds for a rare centre.
- Rest and Slice: Immediately remove the tuna from the pan and place on a clean cutting board. Let rest for 3 minutes. Slice against the grain into 1/2-inch thick pieces.
- Serve: Arrange the slices on plates, spoon the Zesty Ginger-Soy Drizzle generously over the top, and serve immediately.