Ingredients:

  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 tsp freshly grated ginger
  • 1 clove minced garlic
  • 2 Ahi tuna steaks, 1-inch thick (approx. 12 oz / 340g total)
  • 1 tbsp neutral oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp sesame seeds

Instructions:

  1. Pat the tuna steaks thoroughly with paper towels until the surface is bone-dry.
  2. Whisk soy sauce, toasted sesame oil, honey, grated ginger, and minced garlic in a shallow dish. Coat the tuna steaks and marinate for 10–15 minutes.
  3. Remove tuna from marinade. Season with salt and pepper, then press sesame seeds firmly onto all sides of the steak.
  4. Heat a cast iron skillet over high heat. Add neutral oil and wait until it begins to shimmer or barely smoke.
  5. Place tuna steaks in the pan, pressing down lightly with tongs to ensure full contact. Sear for 1.5 to 2 minutes per side until a deep mahogany crust forms.
  6. Use a meat thermometer to verify an internal temperature of 115°F (46°C) for rare/medium-rare.
  7. Transfer steaks to a cutting board and let them rest for 3–5 minutes.
  8. Slice the steak into 1/2 inch thick strips.