Ingredients

The following ingredients have 6 Servings
  • 2 TB regular strength soy sauce (or gluten-free tamari sauce)
  • 2 TB freshly squeezed lemon juice
  • 1 TB Asian toasted sesame oil (found in the Asian aisle)
  • 2 tsp garlic powder
  • 2 tsp granulated sugar
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 1/2 pounds fresh ahi tuna steaks (about 1 1/2-1 2/3 inches thick)
  • 3 TB canola or vegetable oil (for searing)
  • Optional: freshly chopped cilantro (green scallions, sesame seeds for garnish.)
  • Optional: Sriracha mayo for drizzling

Instruction

  • In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.
  • Heat 3 TB oil in a large heavy skillet - use aluminum or stainless steel; not nonstick, as it won't sear - until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)
  • Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
  • Serve chilled or at room temp. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.