Ingredients:

  • 4 (6 oz / 170g) sushi-grade tuna steaks
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • ½ cup (120ml) peach preserves
  • 1 tbsp (15ml) sriracha
  • 1 tbsp (15ml) low-sodium soy sauce
  • 1 tsp (5ml) freshly grated ginger
  • 1 clove (5g) garlic, minced
  • 1 tsp (5ml) lime juice

Instructions:

  1. Use paper towels to pat each tuna steak bone-dry on all sides to ensure a proper sear.
  2. Rub both sides of the tuna steaks with kosher salt and cracked black pepper immediately before cooking.
  3. Place a skillet over medium-high heat and add avocado oil, heating until the oil shimmers and begins to smoke.
  4. Carefully place tuna steaks in the pan, pressing down lightly with tongs for full surface contact. Sear for 1.5 to 2 minutes per side for rare, or 3 minutes per side for medium-rare.
  5. Remove tuna from the pan and let rest on a plate for 3 minutes.
  6. Wipe out the pan or use a small saucepan over medium heat. Add peach preserves, sriracha, soy sauce, ginger, and garlic.
  7. Stir constantly for 2-3 minutes until the preserves melt and the sauce thickens into a glossy glaze.
  8. Stir in the lime juice at the very end to brighten the flavor.