Ingredients:

  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 2 tbsp white sesame seeds
  • 2 tbsp black sesame seeds
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 (6 oz) ahi tuna steaks
  • 1 tbsp avocado oil

Instructions:

  1. Pat the ahi tuna steaks completely dry with paper towels. Note: Wet fish steams instead of searing.
  2. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, ginger, and garlic.
  3. Coat the tuna steaks evenly in the marinade and refrigerate for 30 minutes.
  4. Combine the white sesame seeds, black sesame seeds, salt, and pepper on a flat plate.
  5. Remove the tuna from the marinade and press each side firmly into the seed mixture until a solid crust forms.
  6. Heat a cast iron skillet over high heat and add avocado oil.
  7. Once the oil begins to smoke, add the tuna steaks.
  8. Press down lightly with a spatula for 5 seconds to ensure contact.
  9. Sear for 60 to 90 seconds per side until the edges show a thin brown band.
  10. Transfer the tuna to a cutting board and let it rest for 3 to 5 minutes before slicing.