Ingredients:

  • 2 Ahi Tuna Steaks (approx. 6 oz each, sashimi-grade)
  • 2 Tbsp High Smoke Point Oil (e.g., Grapeseed, Canola)
  • 2 Tbsp White Sesame Seeds
  • 1 Tbsp Black Sesame Seeds
  • 1 tsp Flaky Sea Salt (divided)
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 Tbsp Low Sodium Soy Sauce (or Tamari for GF)
  • 2 Tbsp Mirin (Japanese rice wine, or dry sherry)
  • 1 Tbsp Fresh Ginger, grated finely
  • 1 tsp Honey or Maple Syrup
  • 1/2 small Lime Juice (freshly squeezed)
  • 1 Tbsp Water or Stock (optional, for thinning)

Instructions:

  1. Dry and Season: Pat the tuna steaks absolutely dry with paper towels. Lightly season both sides of the tuna with 1/2 teaspoon of the flaky sea salt and the black pepper. Place the seasoned tuna steaks on a plate, uncovered, and chill in the freezer for 15 minutes, or the fridge for 20 minutes. This firms up the exterior and ensures a rare interior during the fast sear.
  2. Prepare the Glaze: Whisk together all ingredients for the Ginger-Soy Glaze (soy sauce, mirin, ginger, honey, and lime juice) in a small saucepan. Bring the mixture to a gentle simmer over medium heat and cook for 2-3 minutes until slightly thickened and glossy. Remove from heat and set aside.
  3. Crust the Tuna: On a shallow plate, combine the white and black sesame seeds with the remaining 1/2 teaspoon of flaky sea salt. Remove the chilled tuna from the fridge/freezer and lightly coat the sides and top/bottom edges of the steaks in the sesame mix, pressing gently to adhere.
  4. Execute the High-Heat Sear: Place a heavy skillet (cast iron is ideal) over high heat. Add the high smoke point oil. Allow the oil to heat until it is shimmering and just beginning to smoke lightly. Carefully place the crusted tuna steaks into the screaming hot oil. Sear for 60 to 90 seconds per side. Use tongs to turn the steaks only once. If your steaks are thick, use the tongs to briefly sear the top and bottom edges for about 15 seconds each.
  5. Slice and Serve: Immediately remove the tuna from the pan and place it on a clean cutting board, allowing it to rest for 2-3 minutes. Using a very sharp knife, slice the tuna against the grain into 1/4-inch (6 mm) thick medallions. Arrange the slices, drizzle lightly with the prepared Ginger-Soy Glaze, and serve immediately.