Ingredients
Scale
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- 2 sushi-grade Ahi tuna steaks, each about 6–8 ounces and 1 to 1.5 inches thick
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- 2 tablespoons soy sauce (or tamari for gluten-free)
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- 1 teaspoon toasted sesame oil
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- 1/2 teaspoon grated fresh ginger (optional)
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- 1/4 cup mixed black and white sesame seeds (or just one type)
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- 1/2 teaspoon kosher salt (or to taste, reduce if your soy sauce is very salty)
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- 1/4 teaspoon freshly ground black pepper
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- 1–2 tablespoons high smoke point oil (e.g., avocado oil, grapeseed oil, or canola oil)
For Garnish & Serving (Optional):
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- Thinly sliced green onions (scallions)
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- Pickled ginger
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- Wasabi paste
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- Extra soy sauce or a ponzu dipping sauce
Instructions
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- Prepare the Tuna:
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- If your tuna steaks were frozen, ensure they are fully thawed in the refrigerator.
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- Gently pat the tuna steaks completely dry with paper towels. This is crucial for achieving a good sear; excess moisture will cause the tuna to steam.
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- Prepare the Tuna:
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- Brief “Marinade” (Flavor Base):
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- In a shallow dish or a resealable bag, combine the soy sauce, toasted sesame oil, and grated fresh ginger (if using).
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- Add the tuna steaks and turn to coat them evenly. Let them sit for just 10-15 minutes at room temperature. Don’t marinate for too long. If you prefer not to use a liquid marinade, you can skip this and just lightly brush the steaks with sesame oil before applying the dry seasoning.
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- Brief “Marinade” (Flavor Base):
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- Prepare the Seed Crust:
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- On a plate or shallow dish, combine the black and white sesame seeds, kosher salt, and freshly ground black pepper. Mix them well.
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- Prepare the Seed Crust:
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- Coat the Tuna:
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- Remove the tuna steaks from the soy sauce mixture, letting any excess drip off. (If you skipped the liquid marinade and brushed with oil, proceed directly).
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- Press each side and the edges of the tuna steaks firmly into the sesame seed mixture, ensuring they are well-coated.
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- Coat the Tuna:
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- Heat the Pan:
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- Place a cast iron skillet or other heavy-bottomed skillet over high heat. Let the pan get extremely hot – this might take 3-5 minutes. You’ll know it’s ready when a drop of water evaporates almost instantly.
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- Heat the Pan:
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- Add Oil and Sear:
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- Once the pan is screaming hot, add the high smoke point oil. It should shimmer almost immediately.
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- Carefully place the sesame-crusted tuna steaks in the hot pan. You should hear a satisfying sizzle. Do not overcrowd the pan; cook in batches if necessary.
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- Sear for the desired doneness (for 1 to 1.5-inch thick steaks):
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- Rare (cool, red center): 45 seconds to 1 minute per side. The edges will be cooked, but the very center will be raw.
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- Medium-Rare (warm, pink center): 1.5 to 2 minutes per side. This is the most popular doneness.
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- Medium (mostly cooked through, slightly pink center): 2 to 3 minutes per side. (Be cautious, as tuna can dry out quickly if overcooked).
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- Sear for the desired doneness (for 1 to 1.5-inch thick steaks):
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- Use tongs to also briefly sear the edges of the tuna steaks (about 15-20 seconds per edge) if desired, for an all-around crust.
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- Add Oil and Sear:
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- Rest the Tuna:
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- Immediately remove the seared tuna steaks from the pan and transfer them to a clean cutting board.
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- Let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a more tender and flavourful result. Do not cover them tightly, as this can steam the crust. A loose tent of foil is okay if you’re worried about them cooling too much.
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- Rest the Tuna:
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- Slice and Serve:
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- Using a very sharp knife, slice the tuna steaks against the grain into 1/4 to 1/2-inch thick pieces. You should see a beautiful contrast between the seared crust and the pink/red interior.
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- Arrange the slices on plates and serve immediately.
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- Slice and Serve:
Nutrition
- Serving Size: one normal portion
- Calories: 350-450