Ingredients:

  • 2 Tuna Steaks (6-8 ounces/170-225g each, sushi-grade)
  • 1 tablespoon Olive Oil (15 ml)
  • 1/2 teaspoon Sea Salt (3 g)
  • 1/4 teaspoon Black Pepper (freshly ground, 1 g)
  • 2 tablespoons Soy Sauce (low-sodium preferred, 30 ml)
  • 1 tablespoon Rice Vinegar (15 ml)
  • 1 tablespoon Honey (or Maple Syrup for vegan option, 15 ml)
  • 1 teaspoon Sesame Oil (5 ml)
  • 1 teaspoon Fresh Ginger (minced, about 5g)
  • 1/2 teaspoon Garlic (minced, about 2g)
  • 1/4 teaspoon Red Pepper Flakes (optional, 0.5g)
  • 1 teaspoon Sesame Seeds (for garnish, 5g)
  • 1 Green Onion (thinly sliced, for garnish)

Instructions:

  1. In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), sesame oil, minced ginger, minced garlic, and red pepper flakes (if using).
  2. Place tuna steaks in a marinade bag or container. Pour half of the glaze over the tuna, ensuring they are well coated. Marinate in the refrigerator for at least 30 minutes (or up to 1 hour). Reserve the remaining glaze.
  3. Heat olive oil in a heavy-bottomed skillet over high heat until smoking hot. The pan needs to be screaming hot to get a good sear.
  4. Remove tuna steaks from the marinade, gently patting them dry with paper towels (this helps with searing!). Season both sides with sea salt and black pepper.
  5. Carefully place tuna steaks in the hot skillet, leaving space between them. Sear for 1-2 minutes per side for rare to medium-rare, or longer for desired doneness. Visual cue: Aim for a dark brown crust around the edges.
  6. Use an instant-read thermometer to check the internal temperature (125-130°F for rare, 130-140°F for medium-rare).
  7. Remove tuna steaks from the skillet and let them rest for 5 minutes before slicing against the grain.
  8. Drizzle the reserved glaze over the sliced tuna steaks. Garnish with sesame seeds and sliced green onions. Serve immediately.