Ingredients:

  • 5 lbs (680 g) Sashimi-Grade Ahi Tuna Steak (in one block)
  • 2 Tbsp Black Sesame Seeds
  • 1 tsp Flaky Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 2 Tbsp Neutral Oil (e.g., Canola or Grapeseed)
  • 4 Tbsp Low-Sodium Soy Sauce
  • 2 Tbsp Fresh Lime Juice
  • 1 Tbsp Rice Vinegar (Unseasoned)
  • 1 tsp Toasted Sesame Oil
  • 1 Tbsp Fresh Ginger (finely grated)
  • 1 medium Garlic Clove (minced)
  • 1 tsp Honey or Maple Syrup
  • Pinch Red Chilli Flakes
  • 2 Spring Onion (Scallions, thinly sliced, green parts only)
  • Small handful Fresh Coriander (Cilantro, roughly chopped)

Instructions:

  1. Prep the Dressing: Combine the Soy Sauce, Lime Juice, Rice Vinegar, Toasted Sesame Oil, grated Ginger, minced Garlic, Honey, and Chilli Flakes in a small bowl. Whisk until the honey is dissolved. Taste and adjust seasoning/acidity. Set aside.
  2. Dry and Chill the Tuna: Pat the Ahi Tuna Steak block thoroughly dry with paper towels. Wrap tightly in cling film to help maintain its square shape and refrigerate for at least 30 minutes. This helps prevent warping during searing.
  3. Seasoning the Block: On a shallow plate, combine the salt, pepper, and sesame seeds. Lightly brush all sides of the cold tuna block with a few drops of neutral oil, then press firmly into the sesame mixture until all four large sides are fully coated.
  4. Heat the Pan: Place a cast iron skillet or heavy-bottomed frying pan over very high heat. Add the remaining Neutral Oil and let it heat until it is shimmering and just beginning to smoke slightly. The pan must be screaming hot.
  5. Sear and Rotate: Carefully place the coated tuna block into the hot pan. Sear for 45 to 60 seconds on the first side. Using tongs, rotate and repeat the sear on the remaining three large sides, 45-60 seconds per side. Quickly kiss the thin edges to the pan for 10-15 seconds. Do not overcook the centre.
  6. Rest: Immediately remove the tuna block from the pan and place it on a clean cutting board. Rest for 5 minutes. Resting is vital to allow the seared crust to set.
  7. Slice and Plate: Using a very sharp chef's knife, slice the rested tuna thinly against the grain, aiming for slices about 5-6 mm (1/4 inch) thick. Arrange the slices artfully on serving plates.
  8. Garnish and Serve: Drizzle generously with the prepared Soy-Ginger Dressing. Sprinkle with sliced spring onions and fresh coriander before serving straight away.