Ingredients:

  • 2 tuna steaks (6-8 ounces/170-225g each), preferably sushi-grade, about 1 inch thick
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon honey (15 ml)
  • 1 teaspoon grated fresh ginger (5g)
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon cornstarch (2g)
  • 1 clove garlic, minced (2g)
  • 1 tablespoon sesame seeds (8g), for garnish
  • 1 green onion, thinly sliced (10g), for garnish

Instructions:

  1. In a small saucepan, whisk together soy sauce, rice vinegar, honey, ginger, sesame oil, cornstarch, and garlic.
  2. Bring the glaze to a simmer over medium heat, stirring constantly, until it thickens slightly (about 2-3 minutes). Remove from heat and set aside.
  3. Pat the tuna steaks dry with paper towels. Season generously with salt and pepper.
  4. Heat olive oil in a cast iron skillet over high heat until shimmering. Carefully place the tuna steaks in the hot skillet.
  5. Sear for 1-2 minutes per side for rare, or slightly longer for medium-rare (use an instant-read thermometer to check for an internal temperature of 125-130°F/52-54°C for rare). Adjust cooking time based on steak thickness and desired doneness.
  6. Remove the tuna steaks from the skillet and immediately brush generously with the sesame-ginger glaze.
  7. Slice the tuna steaks against the grain and arrange on plates. Drizzle with any remaining glaze from the pan. Garnish with sesame seeds and green onions.