Ingredients:

  • 4 Tuna Steaks (approx. 6 oz / 170g each, 1.5 inches thick), sushi-grade
  • 1 tsp Fine sea salt or kosher salt
  • 1/2 tsp Freshly ground black pepper
  • 1/4 cup White Sesame Seeds
  • 1/4 cup Black Sesame Seeds
  • 2 Tbsp High Smoke-Point Oil (Vegetable, Grapeseed, or Canola)
  • 1/4 cup Low sodium Soy Sauce (or Tamari)
  • 2 Tbsp Unseasoned Rice Vinegar
  • 1 Tbsp Honey or Maple Syrup
  • 1 tsp Finely grated Fresh Ginger
  • 1 clove Minced Garlic
  • 1 tsp Toasted Sesame Oil

Instructions:

  1. Prepare the Glaze: In a small bowl, whisk together the soy sauce, rice vinegar, honey/syrup, grated ginger, minced garlic, and toasted sesame oil. Taste and adjust sweetness/acidity. Set aside.
  2. Prep the Tuna: Pat the tuna steaks completely dry with paper towels. Season all sides heavily with salt and pepper.
  3. Create the Crust: Combine the white and black sesame seeds in a shallow dish. Press all four sides of each tuna steak firmly into the seeds until fully coated.
  4. Chill (Recommended): Place the crusted tuna steaks on a plate and chill in the refrigerator for at least 30 minutes. This ensures the interior stays cool during the sear.
  5. Heat the Pan: Add the high smoke-point oil to your cast iron skillet (or heavy pan). Heat over high heat until the oil is shimmering and just beginning to smoke lightly. The pan must be blisteringly hot.
  6. Sear the Tuna: Carefully place the tuna steaks in the hot oil. Sear for 45–60 seconds per side, including the narrow edges, using tongs to turn. The cooked band around the edge should be thin.
  7. Rest: Immediately remove the tuna from the pan and place it on a clean cutting board. Allow it to rest uncovered for 2–3 minutes.
  8. Slice: Using a very sharp knife, slice the tuna against the grain into thin medallions (about 1/4 inch thick). The center should be vibrant red/pink.
  9. Plate and Glaze: Arrange the slices beautifully on plates. Drizzle generously with the reserved Soy-Ginger Glaze and serve immediately.