Ingredients:

  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 ahi tuna steaks, 6-8 ounces each, about 1 inch thick
  • 1 tablespoon vegetable oil or canola oil
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes (if using).
  2. Place tuna steaks in a shallow dish or resealable bag. Pour the marinade over the tuna, ensuring they are evenly coated. Marinate in the refrigerator for at least 30 minutes.
  3. Remove the tuna from the refrigerator 15 minutes before cooking to allow it to come to room temperature slightly.
  4. Heat vegetable or canola oil in a cast-iron skillet over high heat until smoking hot.
  5. Carefully place the marinated tuna steaks in the hot skillet. Sear for 2-3 minutes per side for a rare center, adjusting time based on desired doneness and steak thickness. Aim for an internal temperature of 125-130°F (52-54°C) for rare.
  6. Remove tuna from skillet and let rest for 2-3 minutes before slicing against the grain.
  7. Slice the tuna steaks (if desired) and garnish with sesame seeds and chopped green onions. Serve immediately.