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Restaurant-quality ahi tuna seared with soy and sesame.
Prep
15 min
Cook
10 min
Total
25 min
Servings
4 srv
Difficulty
Medium
Calories
320 kcal
For 4 serving(s)
Per serving
Pat the tuna steaks dry with paper towels and season generously with sea salt and black pepper on both sides
Mix white sesame seeds and black sesame seeds together on a shallow plate, then gently press both sides of each tuna steak into the sesame mixture until well coated
Heat sesame oil and vegetable oil in a large skillet over high heat until it just begins to smoke
Sear the tuna steaks for 1 to 2 minutes per side, maintaining high heat to create a golden crust while keeping the center rare
Remove the tuna steaks from the pan and let rest on a warm plate for 2 minutes
In a small bowl, whisk together soy sauce, rice vinegar, ginger, garlic, and a touch of honey to create the glaze
Slice the rested tuna steaks against the grain into quarter-inch thick slices and arrange on serving plates
Drizzle the warm soy-ginger glaze over the tuna slices and garnish with fresh scallions, cilantro, and additional sesame seeds
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