Ingredients:

  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp honey
  • 1 tsp grated ginger root
  • 1 garlic clove, microplaned
  • 1 tbsp toasted sesame oil
  • 2 tsp rice vinegar
  • 2 (6 oz) sashimi-grade Ahi tuna steaks
  • 2 tbsp grapeseed oil
  • 2 tsp toasted sesame seeds
  • 2 scallions, thinly sliced

Instructions:

  1. Pat the tuna steaks completely dry with paper towels to ensure a proper sear.
  2. In a small bowl, whisk together soy sauce, mirin, honey, ginger, garlic, sesame oil, and rice vinegar.
  3. Place tuna in a shallow dish, pour half of the marinade over the steaks, and let them sit for a few minutes.
  4. Heat grapeseed oil in a cast iron skillet over high heat until the oil shimmers and begins to smoke.
  5. Carefully place tuna steaks in the pan and sear undisturbed for 1 minute and 30 seconds for rare, or 2 minutes for medium-rare.
  6. Flip the steaks using tongs and immediately brush the seared top side generously with the remaining teriyaki glaze.
  7. Sear the second side and apply the final coat of glaze before removing from heat.
  8. Garnish with toasted sesame seeds and sliced scallions.