Ingredients

The following ingredients have 4 Servings
  • 4 ahi tuna steaks, (about 1.5-inch thick (thawed, if using frozen))
  • 2 tablespoons vegetable oil
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon sesame seed oil
  • 1 tablespoon mirin
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • ¼ teaspoon salt
  • ¼ cup black and white sesame seeds
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper

Instruction

  • Pat dry the ahi tuna steaks with paper towels.
  • Place the steaks in a large plastic zip top bag.
  • In a small mixing bowl whisk together the soy sauce, sesame seed oil, mirin, honey, rice vinegar, and salt; remove half of the sauce/marinade and transfer it to a small serving bowl. Set it aside.
  • Pour the rest of the marinade into the plastic bag with the tuna.
  • Close the bag and massage the liquid around to coat the tuna steaks. Let stand 10 minutes. (You can also refrigerate overnight.)
  • In the meantime, in a small bowl combine the sesame seeds, garlic powder, salt, and pepper.
  • Sprinkle all sides of the tuna steaks with the sesame seeds mix, pressing down to adhere.
  • Heat a cast iron skillet over medium-high heat until very hot.
  • Add 2 tablespoons vegetable oil to the hot skillet and heat it up.
  • Place the tuna steaks in the hot pan, pressing them down with a metal spatula; cook for about 1 to 1-1/2 minutes for rare, or 2 minutes for medium-rare. (I suggest to cook two tuna-steaks at a time.)
  • Using tongs, sear the sides for about 20 to 30 seconds per side, while holding the fish with the tongs.
  • Transfer the tuna steaks to a cutting board and let rest for 3 minutes.
  • Using a sharp knife, slice and serve with the reserved sauce.