For something so incredibly simple, it took me a little while to fully master seared Ahi tuna because of the trick with timing and not only knowing and understanding the fish, but my stove top and my cookware. Become one with the culinary universe and you shall have perfectly seared Ahi tuna forever. Or something.

SESAME SEED-CRUSTED SEARED AHI TUNA

Marinade
Stick the tuna steak in a plastic sandwich/Ziplock bag (no bigger than quart sized) and add:
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp freshly grated ginger
- 1 clove minced fresh garlic
- a pinch of garlic chili sauce (optional for spice-lovers. Sriracha is my spice of choice)

You can let this marinate overnight as the tuna steak defrosts, or you can just stick it in the fridge for a few hours to one hour prior. I only thought of the marinade maybe an hour prior, and that was enough time for some flavor to sink in. Plenty of time for the spice!
Be sure to flip the bag every now and then so your tuna marinates evenly.

When the tuna is ready, remove tuna from bag and place on a small plate. Discard bag and remaining liquids.
Fire up your non-stick skillet to medium-high/high heat.
In a bowl, pour toasted sesame seeds or your favorite Furikake, as I did. Mine consists of black and tan sesame seeds, nori (seaweed) and seasons like mirin.

Dunk the edges of your tuna steak into the bowl of sesame seeds/Furikake, carefully turning until every side is thoroughly coated and no tuna meat is visible.

Place steak in pan, sear for exactly one minute (two if you want it a little less raw) and then immediately flip the steak onto the other side, sear for another 60 seconds and remove from heat.

Slice the tuna against the grain of the fish, plate up and serve with a side of soba noodles or rice for a light, healthy meal!

おいしい !!

What’s been cooking in your kitchen?