Ingredients:
- 4 Ahi Tuna (Yellowfin) Steaks (sushi or sashimi grade, approx. 4-5 oz each, 1-inch thick)
- 2 Tbsp Refined Peanut or Avocado Oil (High smoke point)
- 1 Tbsp Black Sesame Seeds
- 1 Tbsp White Sesame Seeds
- 1 tsp Ground Ginger
- 1 tsp Fine Sea Salt (divided)
- 1/2 tsp Freshly Ground Black Pepper (divided)
- 1/4 cup Low Sodium Soy Sauce (or Tamari)
- 2 Tbsp Rice Vinegar (Unseasoned)
- 1 Tbsp Fresh Lime Juice
- 1 tsp Fresh Ginger (finely grated)
- 1 tsp Honey or Maple Syrup
- 1 Tbsp Cold Water or Light Dashi Broth
- Optional: Pinch of Chilli Flakes
Instructions:
- Pat the tuna steaks aggressively dry using paper towels. Season both sides lightly with a portion of the salt and pepper.
- Prepare the crust mixture by combining the black sesame seeds, white sesame seeds, ground ginger, remaining salt, and pepper on a shallow plate. Mix thoroughly.
- Press the dry tuna steaks firmly into the sesame mixture on all sides, ensuring the edges are also coated. Set aside briefly.
- Whisk together all Ponzu sauce ingredients (Soy sauce, rice vinegar, lime juice, grated ginger, sweetener, and water/broth) in a small bowl until fully combined. Set aside.
- Place a heavy-bottomed pan (cast iron preferred) over high heat. Allow it to heat for 2-3 minutes until very hot.
- Add the high smoke point oil to the hot pan; it should shimmer immediately. Carefully place the coated tuna steaks into the hot pan, ensuring space between them.
- Sear the tuna for 60 to 90 seconds per side to achieve a deep golden brown crust. Use tongs to quickly sear the thin edges for about 15-20 seconds each. The interior must remain cool and raw.
- Immediately remove the seared tuna from the pan and place it on a clean cutting board. Allow the tuna to rest, untouched, for 5 minutes.
- Using a very sharp knife, slice the rested tuna against the grain into thin medallions (about 1/4 inch thick).
- Arrange the sliced Seared Ahi Tuna artfully on plates. Drizzle lightly with the Quick Ponzu sauce or serve the sauce on the side for dipping.