Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons reduced-sodium soy sauce ((or a gluten-free alternative))
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 garlic clove (minced)
  • 1 teaspoon honey
  • 1/4 teaspoon red pepper flakes
  • 4 (8 oz) Ahi tuna steaks (1.5-inch thick, sashimi-grade )
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon sea salt)
  • 1/2 teaspoon black pepper
  • 2 tablespoons avocado oil (for frying; can skip if using a well-seasoned cast-iron skillet.)

Instruction

  • To make the sauce, whisk together the sauce ingredients in a small bowl. Let sit at room temperature while you cook the fish.
  • Season the tuna steaks with salt and pepper on both sides.
  • Heat a heavy-bottomed pan over medium-high heat, about 3 minutes. Add the oil and swirl to coat.
  • Place the fish in the hot pan. Cook until a golden crust has formed and the fish is medium-rare (red warm center), about 2 minutes per side.*
  • Transfer the tuna steaks to a cutting board. Cut them into 1⁄4-inch-thick slices and serve with the sauce for dipping.