Ingredients
2 ahi tuna steaks (sushi-grade, approx. 6 oz each)
2 tbsp soy sauce (low sodium preferred)
1 tbsp sesame oil
1 tbsp olive oil
1 tsp rice vinegar
1 tsp grated fresh ginger
1 clove garlic, minced
Salt and black pepper, to taste
2 tbsp sesame seeds (white, black, or mixed – optional for crust)
Instructions
Marinate the Tuna: In a bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, and garlic. Add the tuna steaks and marinate for 10–15 minutes.
Preheat the Pan: Heat olive oil in a cast-iron or heavy skillet over high heat until shimmering.
Prepare the Tuna: Remove tuna from marinade, pat dry with paper towels, and season with salt and pepper. Press sesame seeds onto both sides if using.
Sear the Tuna: Place steaks in the hot pan and sear for 1–2 minutes per side for rare, or 2–3 minutes for medium-rare.
Rest and Slice: Let the tuna rest for 2–3 minutes. Slice thinly against the grain.
Serve: Enjoy immediately with rice, salad, or dipping sauces like ponzu or spicy mayo.
Notes
Use only sushi-grade tuna for safe rare consumption.
Do not overcook or you’ll lose the buttery texture.
Try with different marinades or crusts (spicy, herb, or citrus).
Great with cucumber salad or cold noodle sides.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Dinner
- Method: Pan-seared
- Cuisine: Asian-Inspired, Hawaiian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tuna steak (about 6 oz)
- Calories: 290 kcal
- Sugar: 0g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 55mg