Ingredients:

  • 2 tuna steaks (6-8 ounces/ 170-225 grams each), sushi-grade, about 1 inch thick
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon grated ginger (5 ml)
  • 1 clove garlic, minced (approx. 1 tsp)
  • 1 teaspoon sesame seeds (approx. 5 ml), for garnish
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Pat the tuna steaks dry with paper towels. This is crucial for a good sear.
  2. In a small bowl, whisk together the olive oil, sesame oil, soy sauce, rice vinegar, grated ginger, and minced garlic. Add a pinch of red pepper flakes, if desired.
  3. Gently brush the marinade over both sides of the tuna steaks. Let sit at room temperature for 10 minutes. Don't marinate for too long, as the soy sauce can 'cook' the fish.
  4. Place the heavy-bottomed skillet over high heat. Let it get smoking hot – this is key to a good sear. You should see a slight shimmer in the oil.
  5. Carefully place the tuna steaks in the hot skillet. Sear for 1-2 minutes per side for rare, longer for more well-done. Watch for a color change creeping up the sides of the steak - that indicates doneness. Use tongs to carefully turn the tuna. Avoid overcooking! Tuna should be pink in the center for the best texture.
  6. Remove the tuna steaks from the skillet and let them rest for a couple of minutes before slicing.
  7. Slice the tuna steaks against the grain. Garnish with sesame seeds.