Sesame-crusted Tuna Steak

Ingredients 

• Sashimi-grade tuna (H-mart is pretty good for this)

• Sesame seeds

• Scallions

• Avocado oil

• Glaze sauce (estimates, i just do it to taste)

  • 3 tbsp soy sauce (low sodium preferred)

  • 1 tbsp honey

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil (optional, for nutty depth)

  • 1 tsp grated fresh ginger (or ¼ tsp ground ginger)

  • 1 garlic clove, finely minced

  • ½ tsp chili flakes (optional for heat)

  • 1 tsp cornstarch + 1 tbsp water (to thicken, optional)

  
  

Instructions

• Take your piece of tuna, dry it off with paper towels, and then just cover it with your sesame seeds (or add the seeds to a plate and roll the tuna around in it)

  • if it doesn't stick to the tuna, you can lightly brush the tuna w soy sauce to get it stickier

• Heat your pan as high as you can really go with some avocado oil

• Sear your tuna on each side but really super briefly, maybe 30 secs each, cause you only want a thin ring of cook on the outside while also not burning the seeds

• Pull it out when you think it's ready, safer early than later when it's getting overcooked and too chewy, and slice up

• For the sauce:

  1. In a small saucepan, combine soy sauce, honey, vinegar, sesame oil, ginger, garlic, and chili flakes.

  2. Bring to a gentle simmer over medium heat, stirring frequently.

  3. If you want it thicker: mix cornstarch and water in a separate bowl, then stir into the sauce. Simmer until thickened (1–2 minutes).

  4. Remove from heat and let cool slightly.

• Glaze over the tuna and garnish with some scallions