Ingredients:

  • 1/4 cup soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 tbsp fresh ginger, finely grated
  • 1 tbsp rice vinegar
  • 2 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
  • 4 (6 oz) sushi-grade Ahi tuna steaks
  • 1 tbsp avocado oil
  • 1 tsp lime juice
  • 1/2 tsp sriracha

Instructions:

  1. Whisk together the soy sauce, sesame oil, honey, grated ginger, and rice vinegar in a bowl.
  2. Pat the tuna steaks completely dry with paper towels.
  3. Reserve half of the marinade for the final sauce and use the remaining half to coat the tuna. Let the fish marinate for 10–15 minutes.
  4. Mix the white and black sesame seeds on a flat plate. Press each side of the marinated tuna steaks firmly into the seeds until embedded.
  5. Heat the neutral oil in a cast iron skillet over medium-high heat until it just begins to smoke.
  6. Carefully place the tuna in the pan and sear quickly on each side to create a crust while keeping the center raw.
  7. Combine the reserved marinade with lime juice and sriracha, then reduce in a pan or use as a dipping sauce.