Ingredients:

  • 2 (6 oz / 170 g) sushi-grade Ahi tuna steaks
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) toasted sesame oil
  • 1/4 cup (35 g) white sesame seeds
  • 1/4 cup (35 g) black sesame seeds
  • 1 tbsp (15 ml) neutral oil (avocado or grapeseed)
  • 1/4 cup (60 ml) soy sauce
  • 1 tsp (5 g) freshly grated ginger
  • 1 tbsp (15 ml) honey
  • 1 tsp (5 ml) rice vinegar

Instructions:

  1. Pat the tuna steaks completely dry with paper towels to ensure a crispy crust.
  2. In a shallow bowl, mix 2 tbsp soy sauce and 1 tbsp toasted sesame oil. Dip each steak into the mixture to coat.
  3. Press the tuna firmly into a mixture of white and black sesame seeds until all sides are fully encrusted.
  4. Heat the neutral oil in a cast iron skillet or heavy non-stick pan over high heat until it just begins to smoke.
  5. Carefully place tuna steaks in the pan and sear for 45 to 60 seconds per side, keeping the center rare.
  6. Remove tuna from the pan and let rest on a cutting board for 2 minutes.
  7. While the fish rests, whisk together 1/4 cup soy sauce, grated ginger, honey, and rice vinegar in a small bowl.
  8. Slice the steaks into 1/2-inch thick medallions and serve with the ginger soy sauce.