Ingredients:

  • 2 Ahi or Yellowfin Tuna Steaks (approx. 175g / 6 oz each, 2.5 cm / 1 inch thick, preferably sushi-grade)
  • 1 tbsp (15 ml) Soy Sauce (or Tamari for gluten-free)
  • 3 tbsp (45 ml) Neutral Oil for searing (e.g., grapeseed or refined coconut oil)
  • 4 tbsp (60 ml) Mixed Sesame Seeds (2 tbsp white, 2 tbsp black)
  • Pinch Flaky Sea Salt (e.g., Maldon)
  • Pinch Freshly Ground Black Pepper
  • 1/4 cup (60 ml) Soy Sauce (low sodium preferred)
  • 2 tbsp (30 ml) Maple Syrup or Honey
  • 1 tbsp (15 ml) Rice Vinegar
  • 1 tbsp (15g) Fresh Ginger, finely grated
  • 1 tsp (5g) Garlic, minced
  • 1/2 tsp Red Pepper Flakes (optional)

Instructions:

  1. Combine all Glaze ingredients (Soy Sauce, Maple Syrup, Rice Vinegar, Ginger, Garlic, Pepper Flakes) in a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring constantly until the syrup dissolves. Reduce heat slightly and allow the glaze to gently thicken (about 3–4 minutes). It should coat the back of a spoon lightly. Set aside and keep warm.
  2. Pat the tuna steaks very dry using paper towels. Brush the steaks lightly with 1 tablespoon of soy sauce on all sides. Combine the mixed sesame seeds on a shallow plate. Season the tuna lightly with salt and pepper. Firmly press the edges and sides of the tuna steaks into the sesame seeds, coating the fish entirely. Set aside.
  3. Place the heavy pan over high heat. Add the remaining 2 tablespoons of high-smoke-point oil. Heat the oil until it is shimmering and just beginning to smoke. Carefully place the sesame-crusted tuna steaks into the hot oil. Sear for 60 to 90 seconds per side, depending on the thickness and desired doneness. Use tongs to quickly sear the narrow edges of the steaks for about 15 seconds each.
  4. Immediately remove the tuna from the pan and place it on a clean cutting board. Rest for 3 minutes. Using a very sharp knife, slice the tuna steaks against the grain into 1/2-inch (1 cm) thick medallions. Arrange the sliced tuna on plates. Drizzle generously with the warm Ginger-Soy Glaze. Serve immediately.