Ingredients:

  • 2 Ahi tuna steaks (6 oz/170g each), sushi-grade, about 1 inch thick
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1/4 teaspoon salt (1.5 g)
  • 1/4 teaspoon black pepper (1.5 g)
  • 2 tablespoons sesame seeds, toasted (30 ml), for garnish
  • Pinch of red pepper flakes, for garnish (optional)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon honey (15 ml)
  • 1 tablespoon fresh ginger, grated (15 ml)
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon cornstarch (2.5 g)
  • 1 tablespoon water (15 ml)

Instructions:

  1. Whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil in a small saucepan. In a separate small bowl, whisk together cornstarch and water until smooth.
  2. Bring the glaze mixture to a simmer over medium heat. Add the cornstarch slurry and cook, stirring constantly, until the glaze thickens slightly (about 1-2 minutes). Remove from heat and set aside.
  3. Pat the tuna steaks dry with paper towels. This helps get a good sear.
  4. In a small bowl, combine olive oil and sesame oil. Brush the tuna steaks lightly with the oil mixture and season generously with salt and pepper.
  5. Heat the large skillet over high heat until it's screaming hot. Add the tuna steaks and sear for 1-2 minutes per side for rare to medium-rare, or longer if desired. Don't overcrowd the pan; sear in batches if needed.
  6. Remove the tuna from the skillet and let it rest for a minute or two before slicing thinly against the grain.
  7. Arrange the sliced tuna on plates, drizzle generously with the sesame-ginger glaze, and garnish with toasted sesame seeds and red pepper flakes (if using).