Ingredients:

  • 4 Tuna Steaks, Ahi or Yellowfin (approx. 175g / 6 oz each, 2.5 cm / 1 inch thick)
  • 2 Tbsp (30 ml) High-heat neutral oil (e.g., Grapeseed or Refined Avocado Oil)
  • Pinch of Flaky Sea Salt (for finishing)
  • 1/4 Cup (60 ml) Low-Sodium Soy Sauce (or Tamari for GF)
  • 2 Tbsp (30 ml) Toasted Sesame Oil
  • 2 Tbsp (30 ml) Rice Vinegar (unseasoned)
  • 1 Tbsp (15 ml) Fresh Lime Juice
  • 1 Tbsp (15 ml) Honey or Maple Syrup
  • 1 Tbsp (15g) Fresh Ginger, finely grated
  • 2 Cloves Garlic, minced or grated (approx. 1 tsp)
  • 1/2 tsp Crushed Red Pepper Flakes (adjust to taste)
  • 1/2 tsp Black Pepper, freshly ground
  • 1 Tbsp (15g) Spring Onion (Scallions), finely sliced (for garnish/mix-in)

Instructions:

  1. Combine Wet Ingredients: In a mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, lime juice, and honey/maple syrup until fully emulsified.
  2. Add Aromatics: Stir in the grated ginger, minced garlic, red pepper flakes, and black pepper. Taste and adjust seasoning.
  3. Reserve Garnish: Reserve half of the sliced spring onion for garnish later. Stir the remaining half into the marinade.
  4. Pat Tuna Dry: Use paper towels to thoroughly pat the tuna steaks dry. This is essential for achieving a good sear later.
  5. Marinate Briefly: Place the tuna steaks into a shallow dish or bag and pour the marinade over them, ensuring they are evenly coated.
  6. Chill: Marinate the tuna in the refrigerator for a minimum of 20 minutes and a maximum of 30 minutes. Do not exceed 30 minutes, as the acid will begin to cook the fish.
  7. Preheat Pan: Remove the tuna from the marinade and place it on a plate (discard the remaining marinade). Heat a heavy-bottomed pan (cast iron preferred) over high heat for 3-5 minutes until smoking hot.
  8. Add Oil: Add the high-heat oil to the hot pan, ensuring the surface is evenly coated.
  9. Sear: Place the tuna steaks into the pan, ensuring they are not touching. Sear undisturbed for 90 seconds per side for medium-rare or up to 2 minutes per side for medium.
  10. Rest: Remove the tuna from the pan immediately and place them on a cutting board. Sprinkle lightly with flaky sea salt. Allow the steaks to rest for 5 minutes.
  11. Slice and Serve: Slice the rested tuna steaks against the grain into 1/2-inch thick pieces. Garnish with the reserved spring onion.