Ingredients:

  • 2 Ahi Tuna Steaks (6 oz/170g each), about 1-inch thick, sushi grade
  • 1 tbsp Olive Oil (15ml)
  • 1/2 tsp Sea Salt (2.5ml)
  • 1/4 tsp Black Pepper (1.25ml)
  • 1 tbsp Sesame Seeds (15ml), (optional, for coating)
  • 2 tbsp Soy Sauce (30ml), low sodium
  • 1 tbsp Rice Vinegar (15ml)
  • 1 tbsp Honey (15ml)
  • 1 tsp Fresh Ginger, grated (5ml)
  • 1/2 tsp Wasabi Paste (2.5ml), adjust to taste
  • 1/2 tsp Sesame Oil (2.5ml)
  • 1/4 tsp Red Pepper Flakes (1.25ml), optional
  • 1 Green Onion, thinly sliced (for garnish)

Instructions:

  1. Prepare the Tuna: Pat tuna steaks dry with paper towels. Season generously with salt and pepper. (Optionally, coat the edges of the tuna with sesame seeds).
  2. Make the Wasabi-Ginger Glaze: In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, wasabi paste, sesame oil, and red pepper flakes (if using).
  3. Sear the Tuna: Heat olive oil in a large skillet over high heat until shimmering. Carefully place tuna steaks in the hot skillet.
  4. Cook to Perfection: Sear for 1-2 minutes per side for rare, adjusting time based on desired doneness. The tuna should be nicely browned on the outside and still rare in the center.
  5. Slice and Glaze: Remove tuna from skillet and let rest for a minute or two. Slice tuna against the grain into 1/4-inch thick slices.
  6. Assemble and Garnish: Arrange sliced tuna on plates. Drizzle generously with the wasabi-ginger glaze. Garnish with sliced green onions.
  7. Serve Immediately: This dish is best served fresh!