Ingredients:

  • 2 (6 oz) tuna steaks
  • 1 tbsp neutral oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp ginger, freshly grated
  • 1 clove garlic, minced
  • 1 tsp lime juice

Instructions:

  1. Pat the tuna steaks completely dry with paper towels and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
  2. In a shallow dish, mix 1 tbsp white sesame seeds and 1 tbsp black sesame seeds. Press each side of the seasoned tuna into the seeds until evenly coated.
  3. Heat 1 tbsp neutral oil in a cast iron skillet over medium-high heat until the oil begins to shimmer. Carefully lay the tuna in the pan.
  4. Sear for 1 to 1.5 minutes per side for a rare center, or 2 minutes per side for medium-rare, until the crust is deep mahogany and the fish reaches an internal temperature of 145°F/63°C for full doneness.
  5. Remove the tuna from the pan immediately and transfer to a plate to rest for 3 minutes.
  6. While the tuna rests, whisk together 2 tbsp reduced-sodium soy sauce, 1 tbsp toasted sesame oil, 1 tsp grated ginger, 1 clove minced garlic, and 1 tsp lime juice in a bowl.
  7. Slice the tuna into 1/2 inch thick medallions and drizzle the sauce over the steaks just before serving.