Ingredients:

  • 2 (6-ounce) sushi-grade ahi tuna steaks (about 170 g each)
  • 2 tablespoons (30 ml) vegetable oil (or neutral oil like grapeseed)
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Optional: Sesame seeds (for garnish)
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 ml) sesame oil (optional)
  • 1 teaspoon (5 ml) honey or agave syrup

Instructions:

  1. In a bowl, combine soy sauce, rice vinegar, sesame oil, and honey. Add tuna steaks and marinate for 10-15 minutes.
  2. Pat the tuna steaks dry with paper towels. Season both sides generously with salt and pepper.
  3. Place a skillet over high heat and add the vegetable oil. Heat until the oil shimmers and is nearly smoking.
  4. Carefully place the tuna steaks in the pan and sear for 1-2 minutes without moving. Flip the steaks and sear for an additional 1-2 minutes for rare, or longer for desired doneness.
  5. Remove tuna from the pan and allow to rest for 2-3 minutes. Slice against the grain into thick strips.