Ingredients:

  • 2 (6 oz / 170g) Ahi Tuna steaks
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1 clove (3g) garlic, finely minced
  • 2 tbsp (18g) white sesame seeds
  • 1 tbsp (8g) black sesame seeds
  • 1 tsp (2g) garlic powder
  • 1/2 tsp (2g) granulated sugar
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) honey
  • 1 tsp (2g) fresh ginger, grated
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5ml) lime juice
  • 1 tbsp (14ml) neutral oil

Instructions:

  1. Pat the tuna steaks completely dry with paper towels. In a small bowl, whisk together the soy sauce, sesame oil, and minced garlic. Coat the tuna steaks lightly in the marinade and let them sit for 5–10 minutes at room temperature.
  2. Mix the white and black sesame seeds, garlic powder, sugar, salt, and pepper in a shallow dish. Press each side of the marinated tuna firmly into the seed mixture until embedded.
  3. Heat 1 tbsp of neutral oil in a heavy-bottomed skillet over medium-high heat until the oil shimmers. Sear the tuna for 60–90 seconds per side until a mahogany crust forms and the center remains raw.
  4. Remove the tuna from the pan and transfer to a cutting board. Let the steaks rest for 3–5 minutes before slicing.
  5. Whisk together the low-sodium soy sauce, rice vinegar, honey, grated ginger, toasted sesame oil, and lime juice to create the glaze; serve alongside the seared tuna.