Ingredients:

  • 2 Yellowfin Tuna Steaks (6-8 ounces each, about 1.5-2 inches thick)
  • 2 tablespoons Sesame Seeds, black and white (mixed)
  • 1 tablespoon Vegetable Oil (or Avocado Oil, or Grapeseed Oil)
  • Salt and freshly ground Black Pepper, to taste
  • 2 tablespoons Soy Sauce (low-sodium preferred) (30 ml)
  • 1 tablespoon Rice Vinegar (15 ml)
  • 1 tablespoon Mirin (Japanese sweet rice wine) (15 ml)
  • 1 teaspoon Fresh Ginger, grated (5 g)
  • 1/2 teaspoon Wasabi Paste (more or less, to taste) (2.5 g)
  • 1 teaspoon Honey (or Maple Syrup) (5 g)

Instructions:

  1. Pat tuna steaks dry with paper towels. Season generously with salt and pepper.
  2. Spread sesame seeds on a plate. Press each side of the tuna steak into the seeds, ensuring an even coating.
  3. In a small bowl, whisk together soy sauce, rice vinegar, mirin, grated ginger, wasabi paste, and honey until well combined. Taste and adjust wasabi for desired spice level.
  4. Heat oil in the skillet over high heat until shimmering. Carefully place the tuna steaks in the hot skillet. Sear for 1-2 minutes per side for rare, or slightly longer for medium-rare (internal temperature should reach 120-130°F/49-54°C for medium-rare). The goal is a beautiful crust while keeping the center rare.
  5. Pour the wasabi-ginger glaze over the tuna steaks during the last 30 seconds of cooking, turning to coat evenly.
  6. Remove the tuna from the skillet and let it rest for a few minutes before slicing thinly against the grain.
  7. Arrange sliced tuna on plates, drizzle with any remaining glaze from the pan, and garnish with scallions and pickled ginger, if desired.