Ingredients:

  • 2 tuna steaks (6-8 ounces/170-225g each), sushi-grade, about 1 inch/2.5cm thick
  • 1 tablespoon/15ml sesame oil
  • 1 teaspoon/5ml kosher salt
  • 1/2 teaspoon/2.5ml black pepper
  • 2 tablespoons/30ml sesame seeds, (black or white, or a combination) for coating
  • 2 tablespoons/30ml low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon/15ml rice vinegar
  • 1 tablespoon/15ml honey (or maple syrup for vegan)
  • 1 teaspoon/5ml grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon/2.5ml sesame oil
  • 1/4 teaspoon/1.25ml red pepper flakes (optional, for a little kick)
  • Chopped green onions (scallions)
  • More sesame seeds

Instructions:

  1. In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), grated ginger, minced garlic, sesame oil, and red pepper flakes (if using). Set aside.
  2. Pat the tuna steaks dry with paper towels. This is key for a good sear.
  3. Drizzle the tuna steaks with sesame oil, then season generously with salt and pepper.
  4. Spread sesame seeds on a shallow dish. Gently press each side of the tuna steak into the sesame seeds to coat evenly.
  5. Heat the cast iron skillet (or heavy-bottomed skillet) over high heat until it is smoking hot. This ensures a beautiful sear.
  6. Carefully place the tuna steaks into the hot skillet. Sear for 1-2 minutes per side for rare (internal temperature 125-130°F/52-54°C), or longer for medium-rare (130-140°F/54-60°C). Use tongs to flip the steaks. Important: Don't overcrowd the pan.
  7. Once seared to your liking, remove the skillet from the heat. Brush the sesame-ginger glaze generously over the seared tuna steaks.
  8. Let the tuna steaks rest for a few minutes before slicing against the grain into 1/4-inch/6mm slices.
  9. Garnish with chopped green onions and extra sesame seeds. Serve immediately with your chosen side dishes.