Ingredients:

  • Two 6-ounce (170g) Ahi Tuna Steaks (Sashimi Grade, 1 inch thick)
  • 1 teaspoon Coarse Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 2 tablespoons White Sesame Seeds
  • 1 tablespoon Black Sesame Seeds
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Garlic Powder (Optional)
  • 1 tablespoon High-Heat Oil (Canola, Avocado, or Grapeseed)

Instructions:

  1. Dry the Fish: Pat the tuna steaks absolutely bone dry using paper towels. Place the dried steaks on a clean plate and refrigerate for 15 minutes to ensure they are cold and surface-dry. This is crucial for a successful sear.
  2. Mix the Crust: On a shallow plate, combine the white and black sesame seeds, ground ginger, and garlic powder (if using). Stir well until evenly distributed.
  3. Season and Crust the Steaks: Lightly season the cold tuna steaks on all sides with salt and freshly ground pepper. Gently press all four sides and the top and bottom of each steak firmly into the sesame mixture, ensuring a complete, even coating.
  4. Heat the Pan: Place a cast iron skillet or heavy-bottomed pan over high heat. Add the high-heat oil. Allow the oil to heat until it is shimmering and just beginning to smoke lightly. This high heat is non-negotiable for a fast sear.
  5. Sear the Tuna: Carefully place the tuna steak(s) in the smoking-hot pan. Sear the first side for 30–60 seconds, aiming for a deep golden-brown crust. Flip the steak and sear the opposite side for 30–60 seconds. Optional: Use tongs to briefly sear all four edges (about 15 seconds per edge).
  6. Rest: Immediately transfer the perfectly seared tuna to a clean cutting board. Allow it to rest, uncovered, for 2 minutes to retain moisture.
  7. Slice and Serve: Using a very sharp knife, slice the tuna against the grain into ½-inch (1.2 cm) thick pieces. Serve immediately with a dipping sauce.