Ingredients:

  • 2 Ahi (Yellowfin) tuna steaks (6 oz / 170g each), at least 1.5 inches thick
  • 1 tbsp Avocado oil
  • 1 tsp Coarse Kosher salt
  • 1 tsp Cracked black pepper
  • 2 tbsp White sesame seeds
  • 1 tbsp Black sesame seeds
  • 1/2 tsp Garlic powder
  • 2 tbsp Low-sodium soy sauce
  • 1 tbsp Fresh lime juice
  • 1 tsp Toasted sesame oil
  • 1/2 tsp Wasabi paste
  • 1 tsp Grated fresh ginger

Instructions:

  1. Immediately after removing from the refrigerator, pat the tuna steaks aggressively dry on all sides with paper towels. Keep the steaks cold until the moment of searing.
  2. In a small bowl, whisk together the low-sodium soy sauce, lime juice, toasted sesame oil, wasabi paste, and grated ginger. Set the sauce aside.
  3. On a flat plate, combine the white sesame seeds, black sesame seeds, garlic powder, salt, and pepper. Press each side of the dry tuna steaks into the mixture until evenly coated.
  4. Heat a cast iron skillet over high heat until it just begins to smoke. Add the avocado oil, swirling to coat the pan.
  5. Place the tuna steaks in the pan. Sear for exactly 45-60 seconds per side for a rare center. Use tongs to briefly sear the edges for 15 seconds each.
  6. Remove from heat immediately. Use a sharp non-serrated knife to slice into 1/2 inch thick pieces and serve with the Wasabi-Lime Shoyu.