Ingredients
Scale
- 2 fresh tuna steaks, about 6 ounces each
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons grated fresh ginger
- 1 clove garlic, minced
- 1/2 cup sesame seeds (a mix of white and black works beautifully)
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Lime wedges, for serving
If you’re out of rice vinegar, apple cider vinegar makes a great substitute. And if you prefer a bit of heat, a pinch of red pepper flakes in the marinade can add that extra kick.
Instructions
- In a shallow dish, combine the soy sauce, honey, rice vinegar, ginger, and garlic. Stir until the honey is dissolved. Add the tuna steaks to the marinade, turning to coat them evenly. Let them marinate for about 15 minutes, flipping once halfway through.
- Meanwhile, spread the sesame seeds on a plate. Remove the tuna steaks from the marinade, allowing any excess to drip off, and press each steak into the sesame seeds to coat both sides thoroughly.
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the tuna steaks. Sear for about 1-2 minutes on each side, depending on your desired level of doneness. For a perfectly rare center, aim for 1 minute per side.
- Transfer the seared tuna to a cutting board and let it rest for a couple of minutes before slicing. This helps the juices redistribute, keeping the fish tender.
- Slice the tuna steaks against the grain and serve with lime wedges. Enjoy the contrast of the crisp sesame crust with the melt-in-your-mouth tuna.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
