Ingredients:

  • 2 sushi-grade Ahi tuna steaks (6 oz / 170g each)
  • 2 tbsp (30g) Dijon mustard
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (18g) white sesame seeds
  • 2 tbsp (18g) black sesame seeds
  • 2 tbsp (30ml) avocado oil

Instructions:

  1. Pat the tuna steaks extremely dry with paper towels to ensure a proper sear, then season lightly with salt and pepper.
  2. Brush a thin, even layer of Dijon mustard over all sides of the tuna steaks to act as a binder.
  3. Press the mustard-coated steaks into a mixture of white and black sesame seeds on a shallow plate, pressing firmly to encrust the fish entirely.
  4. Heat the avocado oil in a cast iron skillet over high heat until it begins to shimmer; sear the tuna for exactly 45–60 seconds per side.
  5. Remove the tuna from the pan immediately and let the steaks rest on a cutting board for 3 minutes to redistribute internal juices.
  6. Using a sharp knife, slice the tuna against the grain into 1/2 inch thick medallions.